Tuesday, July 16, 2013

Fool your kids (or Sig-O): Pureed Cauliflower (Vegan option/GF)

Hello Tartlets!  I love making Pureed Cauliflower as a side dish instead of potatoes.  As I wrote here, cauliflower is so good for you.  Buying fresh, organic cauliflower at your local farmer's market is ideal.

The great part about this side dish:

  1. You can fool your kids, significant other, or friends into thinking for more than just a few seconds that they *might* just be eating mashed potatoes!
  2. Using an immersion blender is ideal for fluffiness of this dish. If you have kitchen helpers that like power tools (in my case, my bf), it doubles as a kitchen power tool - and he usually jumps at the chance to use it!
  3. Easy to vegan-ize.
  4. Quick and easy.  So yummy.


1 head cauliflower, cut into florets (don't forget to save the bit-lets!)
3 Tbsp butter or Earth Balance
1/3 - 1/2 C Parmesan or Vegan Parmesan
Salt & Pepper to taste

1. Cut cauliflower into florets.  Wash thoroughly.
Short-cut: purchase pre-washed, pre-cut cauliflower at grocery store.
Tip: Use a salad spinner to wash cauliflower.  It makes multiple washes easy - simply lift basket, dump water (or water your plants - I hate being wasteful!), then wash again.

2. Place cauliflower florets into large pot of salted water.  Depending on the size of the pot, add 1 - 2 tsp salt.  If you're not sure, start with 1 tsp; you can always add more salt later (but you can't remove once added).

3. Turn burner onto high heat; once water boils, cook cauliflower ~10-15 minutes, or until florets are tender.  I pierce with a fork or taste to ensure they're soft.  You want them soft so they puree nicely. 

4. Once cauliflower is cooked, remove from heat.  Use a colander to drain water.  Drain thoroughly.  Then place into large bowl.

5. Add butter/Earth Balance and Parmesan.  Blend with immersion blender until all florets are pureed and look like fluffy mashed potatoes.  You can also use potato masher and some elbow grease.

Taste; if too bland, consider adding a bit more Earth Balance or Parmesan (Parmesan is salty so I usually start with this).  If still too bland, sprinkle kosher or sea salt to taste.  Adjust to your tastes.  Top with freshly ground pepper.

I didn't set the photo up well (didn't intend to post), but here is last night's vegan (and almost-but-not-quite!) gluten-free dinner.  Let's call is a low-gluten dinner: Sauteed beet greens, pureed cauliflower, Gardein "Chick'n" Piccata.  It was delicious!

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