There was one big problem with this cauliflower and cheese puree. It didn’t last. It was intended to be served with dinner tonight, but I finished making it well before the main entree was ready and made the mistake of giving my skeptical tasters a quick bite to see if they would like it. I had made a huge batch and it was gone by the time dinner was ready.
I have to confess that I did make it cheesier and buttery-er (?) than the recipe called for in an attempt to rope in the skeptics. I’m afraid it worked too well.
Cheesy buttery heaven.
“Better Than Potatoes” Cheesy Cauliflower Puree
- 1 head of cauliflower
- 2 Tbl heavy cream
- 1 Tbl butter
- 2 ounces dubliner or other sharp cheese
- salt and pepper to taste
Clean and trim the cauliflower, breaking it into medium sized pieces. Place in a microwave safe bowl with 2 Tbl of cream and 1 Tbl of butter. Microwave, uncovered, on high for five minutes. Stir to coat cauliflower with cream/butter mixture. Microwave for another 4 minutes on high. Remove from the microwave and put into a high speed blender or food processor along with the cheese. Puree until smooth. Season with salt and pepper to taste. You can adjust the cream and butter to your preference. Mmm, mmm, good!
Approx nutrition info per batch: 590 calories, 42g fat, 31g carbs, 16g net carbs, 14g fiber, 24g protein”