Hands down, cauliflower is my least favorite raw vegetable. I can’t stand to eat it raw. Ironically enough, it is one of my favorite cooked vegetables so thought I would share 2 ways of making it over that are a family favorite and super easy.
Sometimes, time isn’t on our side and we all need a quick go-to veggie that we can add to just about any meal. I love making this as an alternative to mashed potatoes.
It takes about 15-20 minutes from start to finish.
- Head of Cauliflower
- 2 Tbsp. of Heavy Cream (plus 2 Tbsp. more to add when pureeing)
- 2 Tbsp Butter
- Kosher Salt and Freshly Cracked Pepper to taste
Chop cauliflower into even pieces. Place in large glass bowl that is microwave safe. Add in cream and butter. Place in microwave and cook on high for 6 minutes – no need to cover bowl. Remove from microwave and stir until evenly coated. Return to microwave and cook for 7 minutes or until fork tender.
While cauliflower is cooking, set up food processor. When cauliflower is done, carefully remove bowl from microwave. Be careful, it will be very hot. Using a large spoon, place cauliflower into the bowl of the food processor. Pour remaining liquid into food processor as well. Begin to puree. At this point, I usually add up 2 Tbsp. more of cream to get the mixture to be completely smooth. I figure you can’t go wrong adding in a little bit of extra cream. Season with kosher salt and pepper and serve.
Printable recipe here: roasted-cauliflower-by-elayne-prechtel
Hope you enjoy these two recipes. For other cauliflower ideas, check this post out: https://artisticsideofme.wordpress.com/2015/09/01/2-1-cheesy-garlic-cauliflower/
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