Hot Buttered Cauliflower & Broth Puree Recipe
This creamy, warming cauliflower purée has a striking resemblance to mashed potatoes in flavor. It actually does, however, I'm not sure if it's just my eyes playing games on me. It also has the advantages of being quicker, healthier, and lower in carbohydrates. It's great on its own, so don't cook it simply for that purpose.
Ingredients
- 2 lb heads of cauliflower cored and cut into 2-inch florets
- 1 1/2 cups chicken broth
- 1/2 cup cream
- 1/4 cup butter ( I didn’t say it was completely without fat)
- According to your need cheese (if you wish to add cheese, you can try a different variety every time you make it)
- to taste salt & pepper
- to taste cayenne pepper or red pepper flakes
Instructions
- Preheat oven to 325.
- In a large pot of boiling, salted water, cook the cauliflower until tender about 5-7 minutes. Remove and drain well. Spread on a baking sheet and place in the oven for 5 minutes to dry out.
- In a saucepan, combine chicken broth, red pepper, or cayenne, cream, and butter. Bring to a simmer over medium heat.
- Pure cauliflower in a food processor or in a bowl with a hand mixer. (I used a standard hand-held metal potato masher the first time and it worked fine too, just a bit more work). Add broth mixture to cauliflower and puree further until smooth. Season with salt and pepper. Serve and enjoy!