Cauliflower Puree

Cauliflower really is an amazing vegetable.  Sadly, it is often overshadowed by broccoli.

However, this dish utilizes cauliflower in a way you could never use broccoli.  The texture and taste of pureed cauliflower is unique and is a great substitute for unhealthy mashed potatoes.

I actually make a variation of this dish quite often.  I don't have a recipe; only a few guidelines and then you can alter this dish to your preferences.  

Cauliflower Puree:

Steam cauliflower until tender.  Puree in a food processor until smooth, adding good chicken stock until you reach your desired texture.  You can also add cream instead of chicken stock (a little unhealthier).  Add a couple tablespoons of unsalted butter.  Place mixture in a large saucepan over low/medium heat until ready to serve.  Season with salt and pepper.  Note:  You may need to remove some of the additional liquid (if you added too much chicken stock) so just watch carefully over medium heat until the additional liquid evaporates.

Good Pairings with Cauliflower Puree:

This time I paired my puree with sauteed spinach, garlic and onion and topped both with a Pork Loin Chop.  Tasty of course.  The spinach is a great puree topper.

I have also paired this puree with:

Chicken and a quick Ratatouille

Chicken Pesto

Lamb

Scallops

Have a great week!

Onion and garlic for the spinach saute.