Creamed Cauliflower Puree
Cauliflower is the only veggie I thoroughly enjoy eating raw. It has this buttery sweet flavor with the perfect amount of crunch to it. Growing up we would eat mounds of steamed cauliflower with melted American cheese, it was like the family’s go to comfort snack.
This recipe is one of my favorites that I made up because a nearby restaurant makes veggie purees every day. I thought to myself how easy and healthy it is (something I am always on the hunt for). Why not try and come up with my own take on it? I created a Cauliflower Cream Puree using laughing cow cheese as my cream base to give it an extra zing.
Laughing Cow cheese you can find at most supermarkets (usually near the tofu section is where I find it at my local Ralphs). It’s a great “cream” substitute in most dishes especially because they have a variety of flavors that you can play with consisting of only 60 calories per wedge!!
- 1 Head of Cauliflower
- 2 wedges of Laughing Cow Garlic and Herb cheese
- 4 leaves of basil – Chopped
- 1 tbsp. thyme
- Salt and Pepper to taste
Cut up the cauliflower into florets but make sure the pieces aren’t too small or else you’ll lose them in the water. Boil the cauliflower until its soft enough that it will puree – about 10 minutes. Spoon out the cauliflower using a slotted spoon into either a blender/food processor/ bowl (use your immersion blender). Add the rest of the ingredients and puree until smooth. Using the boiled cauliflower water add it to the puree mixture until it reaches your desired consistency, ranging from 1 – 3 cups of water. I used 1 cup because I like mine to be thicker.
*keep in mind that each day you reheat it will get thicket so you might want to add water or chicken stock when you reheat.