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Creamy Cauliflower Puree
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Description
This is a pretty versatile recipe. I have eaten it as a side, a main dish and as soup. It is a pretty thick consistency and if you want to eat it as soup, just add a bit more buttermilk or milk to make it creamier.
Ingredients
- 8 cups Bite-size Cauliflower Florets (about 1 Head)
- 4 cloves Garlic, Crushed And Peeled
- ⅓ cups Buttermilk Or Equivalent Buttermilk Powder
- 4 teaspoons Extra-virgin Olive Oil, Divided (optional)
- 1 teaspoon Teaspoon Butter (I Put This On Top)
- 1 dash Snipped Fresh Chives For Garnish (optional)
Preparation
1. Place cauliflower florets and garlic in a steamer basket over boiling water. Cover and steam until very tender, about 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 3 to 5 minutes.)
2. Place the cooked cauliflower and garlic in a food processor. Add buttermilk, 2 teaspoons oil, butter, salt and pepper to taste; pulse several times, then process until smooth and creamy. Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired. Serve hot.
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