I am really excited about this recipe! When it comes to summer vegetables I feel the possibilities are endless. My diet always feels fresh and exciting. I do most of my shopping at the Union Square farmers market so it is not hard to be inspired.
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Roasted Garlic Cauliflower Puree, Roasted Butternut Squash with Sage,
Grilled Salmon |
But when November hits, and the market's bounty consists mainly of roots, potatoes and hearty greens I tend to lose my creative edge. I end up in a rut eating nothing but broccoli and sweet potatoes. In need for some variety Cauliflower became the next on my list of vegetables to tackle. I spent the past two days searching for healthy recipes using cauliflower. I loved the idea of making a puree or "mash." I am currently avoiding dairy which made my search somewhat difficult.
After all my research I turned up uninspired and decided to experiment. I had a back up of steamed broccoli prepared since I really did not have high hopes for my puree. Well, this puree exceeded my expectations! It was savory and creamy and at the same time light and satisfying. The roasted garlic gives the puree its depth and richness. This puree is deceptively indulgent and couldn't be easier !
Roasted Garlic Cauliflower Puree
1 lbs caulifower
2-3 cloves, roasted garlic (see note)
1 tsp olive oil
salt
Steam cauliflower until soft. Add to the food processor with the rest of ingredients and puree until smooth and creamy.
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