Recipe: Cauliflower and Almond Puree

  • Updated: October 3, 2012 - 2:38 PM

Also: Cauliflower With Ginger, Garlic and Green Chiles

hide

Top chefs offer tips on developing flavor in the often-disrespected vegetbale, cauliflower. Here it's flavored with ginger, garlic and green chiles.

Photo: Bill Hogan, Chicago Tribune

CameraStar Tribune photo galleries

Cameraview larger

CAULIFLOWER AND ALMOND PURÉE

Serves 6.

Note: Adapted from chef Angelo Sosa's "Flavor Exposed." He suggests serving it with lamb or any red meat or Middle Eastern flavors.

• 2 lb. cauliflower, cut into florets

• 11/2 c. whole milk

• 1/4 c. to 1/2 c. water

• 1 c. blanched whole almonds

• 2 tbsp. unsalted butter

• 2 to 3 tbsp. sugar

• 1 tsp. kosher salt

Directions

Combine the cauliflower, milk, water and almonds in a large saucepan. Heat to a boil over medium-high heat; reduce heat to medium. Cover; simmer, stirring occasionally, until cauliflower is tender, about 10 minutes. Carefully transfer mixture to a blender or food processor, working in batches if necessary; purée. Add butter, sugar and salt; blend until very smooth. Reheat if necessary before serving.

Nutrition information per serving:

Calories 270 Fat 19 g Sodium 370 mg

Carbohydrates 19 g Saturated fat 5 g Protein 10 g Cholesterol 16 mg Dietary fiber 5 g Calcium 160 mg

Diabetic exchanges per serving: 1 vegetable, 1 other carb., 1 high-fat meat, 2 fat.

CAULIFLOWER WITH GINGER, GARLIC AND GREEN CHILES

Serves 3 to 4.

Note: Garam masala is an Indian spice that often can be found in supermarkets these days, or at kitchen specialty stores. Adapted from Madhur Jaffrey's "Quick & Easy Indian Cooking."

• 3 tbsp. vegetable oil

• 1/2 tsp. cumin seeds

• 1/2 tsp. yellow mustard seeds

• 3 garlic cloves, finely chopped

• 1-in. piece peeled fresh ginger, finely sliced

• 4 c. cauliflower florets

• 1 to 3 fresh hot green chiles

• 3/4 tsp. salt

• 1/2 tsp. garam masala

• 1/8 tsp. cayenne pepper

• Freshly ground black pepper, to taste

• 1/4 c. water

Directions

Heat vegetable oil in a wok over medium-high heat. When oil is hot, add cumin seeds and mustard seeds. As soon as seeds begin to pop (a few seconds) add garlic, ginger, cauliflower and chiles.

Stir-fry until cauliflower is lightly browned, 5 to 7 minutes. Add salt, garam masala, cayenne pepper and black pepper; gently toss with the florets. Add 1/4 cup water; cover wok and cook for 2 minutes.

Nutrition information per each of 4 servings:

Calories 135 Fat 11 g Sodium 480 mg

Carbohydrates 9 g Saturated fat 2 g Calcium 36 mg

Protein 3 g Cholesterol 0 mg Dietary fiber 3 g

Diabetic exchanges per serving: 2 vegetable, 2 fat.

  • get related content delivered to your inbox

  • manage my email subscriptions

ADVERTISEMENT

Connect with twitterConnect with facebookConnect with Google+Connect with PinterestConnect with PinterestConnect with RssfeedConnect with email newsletters

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

 
Close