Cost: $4 / Time: 40 mins / Servings: 2-3
Creamed cauliflower (or cauliflower puree) is one of my favorites: so delicious, easy to keep light (or make heavier if you’re craving comfort food or want to make a complete meal out of it), and an excellent side or base to any dish — this one is always a crowd-pleaser that is met with surprise and appreciation. Who knew cauliflower could be so versatile and delicious!
1 head cauliflower
2-3 cloves raw garlic
1-2 TBSP. Butter
1/4-2/3 cup milk, half and half, stock, or any combination thereof (depending on liquid and how thick or smooth you want your cauliflower)
3 TBSP. wheat-free Tamari or Braggs Liquid Aminos
Salt & Pepper, to taste
Optional: fresh parsley OR fresh chives OR cayenne pepper
Fill saucepan with water and heat on high. Separate cauliflower head into florets with knife; rinse in colander; and add to boiling water. Cover and cook until tender, about 30 minutes. Once soft, add to Cuisinart along with with cloves of garlic, butter, and herbs, if any, that you’d like to add. Turn on Cuisinart and add first 1/4 c. liquid of choice. Blend and stop to stir. Continue process until cauliflower becomes smooth. Finally, add cayenne pepper, salt and pepper to taste, and tamari or substitute, pulsing to mix.
ADDITIONAL OPTIONAL STEP:
If the raw garlic taste is too overwhelming, add cauliflower puree to saucepan and heat on medium-low heat. Cover. Stir occasionally, monitoring to ensure that cauliflower doesn’t stick (if you need to, add just a little more liquid), cooking for about 5-10 minutes until garlic taste mellows.