Someone recently posted a recipe for cauliflower puree that used chicken
stock and garlic, as well as butter and cream. I can't find the post, but I
tried it.

I used an entire head of cauliflower--1.3 lbs after trimming--although the
recipe called for 1/2 lb. I doubled the garlic, and used a bit over 2/3 cup
of water plus a heaping tsp of chicken base instead of chicken stock to stay
roughly in proportion. I used the amount of butter and cream called for in
the original recipe, effectively halving the amount. I pureed it with a
stick blender in the pot, rather than transferring to a cuisinart.

This was absolutely delicious. In the future I would cut back the cooking
liquid a bit or finish cooking with the lid off to reduce: it was *almost*
too liquid a puree. (This might mean using the cuisinart instead of the
stick blender, though.) Using half the stated butter and cream was perfect:
the texture was creamy and there was absolutely no need for the full amount.

Susan wrote:
> When I make fauxtatoes with a whole head of cauliflower, I just nuke
> it with the water clinging to it after washing, and a tiny bit on the
> bottom of the covered dish I put it in. I also use a stick blender in
> the pot, but only add butter, salt and pepper.
>
> Susan

I'll try that next time. Although the chicken stock did add a nice flavor.

I add one whole potato to that whole head of cauliflower and it makes the
entire thing taste like potato..just plain cauli was watery and gross to me.

KROM


"Janet" wrote in message ...

Someone recently posted a recipe for cauliflower puree that used chicken
stock and garlic, as well as butter and cream. I can't find the post, but I
tried it.

I used an entire head of cauliflower--1.3 lbs after trimming--although the
recipe called for 1/2 lb. I doubled the garlic, and used a bit over 2/3 cup
of water plus a heaping tsp of chicken base instead of chicken stock to stay
roughly in proportion. I used the amount of butter and cream called for in
the original recipe, effectively halving the amount. I pureed it with a
stick blender in the pot, rather than transferring to a cuisinart.

This was absolutely delicious. In the future I would cut back the cooking
liquid a bit or finish cooking with the lid off to reduce: it was *almost*
too liquid a puree. (This might mean using the cuisinart instead of the
stick blender, though.) Using half the stated butter and cream was perfect:
the texture was creamy and there was absolutely no need for the full amount.

In article m>,
Janet Wilder > wrote:

>
> Try a tiny bit of freshly grated nutmeg. We think it puts the dish over
> the top.

Yep..nutmeg definitely adds a nice touch to cauliflower.

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