Cauliflower is finally having its day in the sun. And it’s not just vegetarians who are enjoying it. Paleo diets favor ground cauliflower as a grain substitute. Its mild flavor and al dente texture make it perfect for casseroles and gratins.
Today’s Meatless Monday recipe features cauliflower as a spread. Among my cookbooks, there are three different recipes for cauliflower purée, each with slightly different flavor accents. I’ve made and liked all of them, but chose to publish the most recent recipe I tried. I found this in the Salt Lake Tribune, but the recipe comes from Eating Well.
The original recipe calls for buttermilk, but I chose to improvise. Instead, I substituted almond milk and a tablespoon of fresh lemon juice.
You can eat this purée the same way you’d enjoy mashed potatoes. You can also smear it on a plate as a bed for a pasta dish or salad. I like spreading it on toast and topping it with avocado and some smoked paprika.
- 8 cups bite-size cauliflower florets (about 1 head)
- 4 cloves garlic, crushed and peeled
- ⅓ cup almond milk
- 1 tablespoon lemon juice
- 4 teaspoons extra-virgin olive oil, divided
- 1 teaspoon butter
1/2 teaspoon salt
- Freshly ground pepper to taste
- Snipped fresh chives for garnish
- Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes.
- Place the cooked cauliflower and garlic in a food processor. Add almond milk, lemon juice, 2 teaspoons oil, butter, salt and pepper; pulse several times, then process until smooth and creamy. Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired. Serve hot.