Cauliflower Puree

Cutting the carbs? Here is an easy peasy substitute for mashed potatoes.

Cauliflower Puree 

  Credit Martha Stewart for this recipe.  This is a wonderful side dish that I use as a substitute for mashed potatoes.  In my home, we watch the carbs.

Ingredients

1 head cauliflower (about 2 pounds)

1 cup water or chicken stock (I like using stock.  For a vegetarian option, use vegetable stock)

2 to 3 T sour cream

1 T unsalted butter, softened

Coarse salt and freshly ground pepper

Preparation

Break off about ½ pound of florets from the cauliflower. Roast or sauté these to garnish the puree.  Set aside.  I roast them on a sheet pan.  Just toss in olive oil and salt and pepper.  Roast at 375 degrees, tossing occasionally, until almost tender, about 35 minutes.  You could also add chopped garlic, bell peppers, herbs; the list is endless to dress this up.

Roughly chop the remainder of your cauliflower.  Combine the cauliflower and water or stock in a medium saucepan, and bring to a boil over high heat.  Reduce heat to a simmer and cook until cauliflower is very tender, about 10 minutes.

Using a slotted spoon, transfer cauliflower to the bowl of a food processor.  Reserve two tablespoons of the cooking liquid.  Process until smooth, adding 1 to 2 Tablespoons of the cooking liquid, 15 to 20 seconds.  Add sour cream and butter, and process 5 to 10 seconds more.  Season with salt and pepper.  Garnish with the roasted florets.  Serve hot.