Creamy Cauliflower (a lovely and healthy mashed potato substitute)

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Creamy Cauliflower (a lovely and healthy mashed potato substitute)creamy cauliflower puree 5

This is a very variable dish and fun to “fool” your guests with—because many of them won’t even note the difference between usual and the different.  Cauliflowers which now can be procured from markets in all different kinds of shades and resembling it’s cousin, broccoli, in form is low in fat, low in carbohydrates but high the good stuff like dietary fiber, folate, water and vitamin C.  You actually can see cauliflower mentioned in the writings of the Arab Muslim scientists in the 12th and 13th century.  For me, I first heard of it when my parents informed me that they picked me as a baby from a cauliflower patch.  Yes, you heard right.  This was a common European/French statement to make to the younglings—when they asked that pertinent question:”Where Did I Come From?” Choux which in French alludes to the cauliflower is still used as an endearing term as in: “Mon petit choux”.  So there you have it—Margot loves cauliflowers because from it she was derived.  No laughing please—this is a serious topic.   To end this little diversion, here is a recipe that I often use and enjoy:

Ingredients:

  1. 1 nice creamy white cauliflower: about 8 C. of bite-size pieces (but if you wish to be inventive another color will do) and save the stem greens if you wish to use in presentation decoration.
  2. 4 cloves garlic, crushed and peeled or minced
  3. 1/2 green cooking apple (I use it unpeeled but do as you wish) such as the wonderful Pippin—diced
  4. 1/3 C. Buttermilk or I use 1/3 C. milk with 1 Tblsp lemon juice which has sat for 5 minutes
  5. 2 Heaping Tblsp Parmesan—1 to be saved as a topping
  6. 2 Tsp. butter-1 tsp to be saved as a topping
  7. 1/2 Tsp. Salt or as much as you wish for taste
  8. Fresh ground pepper for taste

Directions:

  1. Place bite sized cauliflower florets in a microwave safe dish along with the minced garlic and diced apple- and just a bit of water with a cover and microwave on high for about 8 minutes. Steam until very tender.  Then drain well.
  2. At this point, either use a potato smasher to smash everything before putting in a blender to puree; or use your food processor to puree the ingredients.  Before switching your machine switch on, add the milk, 1 heaping Tblsp. Parmesan, 1 Tsp. butter and S&P.
  3. When you have finished the puree, place the ingredients in a broiler proof dish and top with your remaining butter and parmesan.  Place under broiler until nice a brown on top.  (If you have made this dish several hours or more before serving and want to heat it up in the oven before broiling, please do that. Or you can even microwave it till hot and then broil it.)
  4. By the picture, you can see that I surrounded this dish with roasted Brussels sprouts and the very exterior rim is lined with the leaves I had saved from the Cauliflower itself.
  5. Variations include using different kind of cheeses, chopped herbs without the apples; or even nutmeg, cinnamon or currents with the apples; and so once again, it’s your imagination that can rule.  I imagine you could even use rich cream or 1/2 & 1/2 instead of the milk.
  6. In conclusion, this can be a very healthy dish and it’s fun to play around with and with which to surprise you dining guest.
  7. Bon Appetit from Margot, TempInnKeeper.

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

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About TempInnKeeper

Margot loves people and is very energetic and organized. She is also a quick study. Her background includes having renovated, owned and operated an 1887 Victorian bed and breakfast in Paso Robles, CA for 5 years. Her guests loved her and she loved her guests. What a perfect combination. Margot’s marketing skills and love of people also was used in her career as a Realtor and in participating in many charitable non-profit organizations. Margot loves to cook and to offer concierge services to people. She was born in Geneva, Switzerland.; has lived all over CA. including Beverly Hills, in the Silicon Valley area, Paso Robles, the San Joaquin Valley as well as in Sun Valley, ID. She has traveled extensively throughout the world; is a CAL alumni (go Bears!); and also speaks French fluently and Spanish semi-fluently. Her interests are people, cooking, arts, books (look at the blog book club and join if you wish), travel, sports, gardening, painting, music, playing classical piano and animals. Margot Van Horn 208-721-3551 PO Box 3788, Ketchum, ID. margot6@mindspring.com TempInnKeeper@mindspring.com

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