A couple weeks ago, I had this delicious cauliflower puree planned as a side dish for one of our meals. But, when I went to make it, I realized that we had made a mistake on our grocery list so I didn’t have all the ingredients I needed. I hate when that happens!
Rather than scrap the side dish and come up with something else, I decided to improvise and make my own version with ingredients I had on hand. I started by cooking the cauliflower in chicken stock, instead of water, to add some savoriness to the dish. I considered adding sour cream but went with goat cheese to balance the sweetness with some tartness. And, of course, butter makes everything better, so I had to include some of that. Lastly, I added some seasoning and gave it a whirl in my food processor and called it done.
With fingers crossed, I served my family my new version of cauliflower puree.
The verdict: HUGE SUCCESS! We all loved it!!
This cauliflower puree is super tasty without being overpowering, which makes it a great side dish for almost anything. It’s also a great way to fill picky eaters with healthy nutrients! Lovebug was so fooled by the flavor and texture she kept calling it mashed potatoes! I will definitely be making this puree again!
- 1 head cauliflower, stems trimmed and florets broken into medium pieces
- 1 1/2 cups chicken stock
- 2 tablespoons goat cheese
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 teaspoon garlic powder
- Place the the cauliflower florets and chicken stock in a medium saucepan, cover with a lid and bring to a simmer over medium heat. Allow the cauliflower to cook until tender, about 10 minutes.
- Using a slotted spoon, transfer the cauliflower to a food processor, adding 2-3 tablespoons of the cooking liquid, and mix until smooth.
- Add the goat cheese, butter, salt, pepper and garlic powder and mix until thoroughly combined, about 1 minute.
- Serve hot with main dish of your choice.
Enjoy!Read More →