Cauliflower cream

Adapted from Pinch of Yum

We’re always looking for ways to prepare cauliflower. Many people do not really enjoy this vegetable, but they are inexpensive when in season and we refuse to believe there isn’t something good we can do with them. This cauliflower cream is an example of our persistence.

Time

20 minutes total: 16 minutes attended, 4 minutes unattended

Storage notes

Keeps in the fridge for up to 5 days 

Difficulty

very easy 

Yield

540 g (servings 4 6)

Ingredients
Weight
Volume
Procedure
A
Cauliflower florets
535 g
5 cups
Water
1400 g
6 cups
1
Place in a large pot and bring to boil. Simmer until tender, about 6 minutes. Do not drain.
2
Using a slotted spoon, transfer cauliflower to a blender.
3
Reduce the remaining cooking liquid to 240 g and add to the blender.
B
Butter
28 g
2 tbsp
Garlic, minced
24 g
8 cloves
4
Sauté over medium–low heat until fragrant and tender, about 2 minutes.
5
Add to cauliflower mixture A.
C
Salt
6 g
1 tsp
Pepper, black, freshly cracked
1.2 g
½ tsp
6
Add to cauliflower and garlic mixture B.
7
Purée until completely smooth, about 4 minutes.
D
Milk
60 g
¼ cup
8
Add to blender. Pulse to combine.

Type sauce

Author

Yield

g

Servings

Serving size 90135 g

Serve

Per
serve
Energy (kcal)27.1
Energy (kJ)113
Protein (g)0.9
Fat (g)1.7
Carbs (g)1.7
Sugars (g)0.7
Fiber (g)0.8
Sodium (mg)180.6
Cholesterol (mg)4.5

Full details