Cauliflower Cream
Of all the vegetable recipes I made for this Thanksgiving series, this is the one I can most imagine making again and again, for everyday. There's no giving up mashed potatoes, but these are sort of unexpected.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
contains dairy
- 1 cup sour cream
- 1 tablespoon unsalted butter
- 1 small onion diced
- step one
- 1 head cauliflower large
- step two
- 3 cloves garlic roughy chopped
- 1 cube chicken bouillon crushed
- step three
- 2 tablespoons unsalted butter cut into bits
- salt and pepper to taste (white pepper)
- nutmeg (grated) or pimentã³n to garnish
- Carbohydrate 9.280925 g
- Cholesterol 35.285 mg
- Fat 14.1369116666667 g
- Fiber 3.60129993915558 g
- Protein 3.84869 g
- Saturated Fat 8.235603 g
- Serving Size 1 1 Serving (206g)
- Sodium 203.210666666667 mg
- Sugar 5.67962506084442 g
- Trans Fat 1.49788633333334 g
- Calories 169 calories
Preheat oven to 350F. Bring the salted water to a boil. Cut off the outside leaves of the cauliflower, use knife to cut out the core with a large V. Cut into large florets. Drop into boiling water, cooking til soft, about 10 - 15 minutes. Drain well in a colander. Meanwhile, heat a small skillet on MEDIUM, add the 1 tablespoon of butter and let melt til shimmery. Add the onion, garlic and bouillon and let cook til onions are just beginning to turn brown. Combine the onion mixture, cooked cauliflower and sour cream in a food processor and process til smooth. Add the 2 tablespoons of butter and process til smooth. Transfer to a well-greased baking dish and bake til hot all the way through, 15 - 20 minutes.
