Envision having a huge serving of pureed potatoes however with a fourth of the calories. Presently you can with velvety garlic pounded cauliflower! The truth is out, cauliflower.
I had heard and found out about cauliflower pureed potatoes for some time before I chose to endeavor to make it myself. What's more, trust me, I was the greatest cynic of all! How is it conceivable that an exhausting vegetable, for example, a cauliflower can satisfy the delectable potato in its astounding smooth squashed structure? All things considered, it does. It simply does.
I mean simply take a gander at it! It appears to be indistinguishable from pureed potatoes. Yet, the primary inquiry is shouldn't something be said about the taste? All things considered, you will be agreeably amazed that when taking a chomp, you can scarcely differentiate in both surface and taste. Obviously, it is somewhat unique however the thing that matters is sufficiently infinitesimal to go for the genuine article!
Also Try Our Recipe : ROASTED MAPLE CINNAMON SWEET POTATOES
INGREDIENTS
- 1 medium head of cauliflower, cut into florets
- 2 tablespoons butter
- 2 cloves garlic, chopped into quarters
- 3 tablespoons milk
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- chives or rosemary for garnish (optional)
INSTRUCTIONS
- Bring a pot of salted water to boil. Add the cauliflower florets and turn the heat down to medium. Cook covered for 15 minutes until cauliflower is soft and tender. When the cauliflower is cooked, remove from heat and drain.
- While the cauliflower is cooking, heat butter in a frying pan over medium heat. Saute the garlic for about 2 minutes until soft. Set aside.
- In a food processor, add the cooked cauliflower, sautéed garlic and the butter it was cooked in, milk, Parmesan cheese, salt and pepper. Puree until smooth.
- Serve hot and sprinkle some chives or rosemary on top.
For more detail : bit.ly/37WxDtC
Read More Our Recipe : SWEET AND STICKY CRISPY BEEF
0 Comments