Of all the vegetable recipes I made for this Thanksgiving series, this is the one I can most imagine making again and again, for everyday. There's no giving up mashed potatoes, but these are sort of unexpected.
Preheat oven to 350F.
Bring the salted water to a boil. Cut off the outside leaves of the cauliflower, use knife to cut out the core with a large V. Cut into large florets. Drop into boiling water, cooking til soft, about 10 - 15 minutes. Drain well in a colander.
Meanwhile, heat a small skillet on MEDIUM, add the 1 tablespoon of butter and let melt til shimmery. Add the onion, garlic and bouillon and let cook til onions are just beginning to turn brown.
Combine the onion mixture, cooked cauliflower and sour cream in a food processor and process til smooth. Add the 2 tablespoons of butter and process til smooth. Transfer to a well-greased baking dish and bake til hot all the way through, 15 - 20 minutes.
MAKE-AHEAD TIPS
DAY BEFORE Make the entire casserole and either bake (for reheating the next day) or just refrigerate to bake the next day.
THANKSGIVING DAY Bring to room temperature. Bake at 350 for 30 - 45 minutes or until hot all the way through.
LEFTOVER REPORT Warms up just beautifully! And where potatoes get 'crusty' when reheated, the cauliflower does not.
KITCHEN NOTES
I've made this two ways, one in a large serving dish for the table or buffet, also in small ramekins (as pictured) for individual servings. Both were great.
I used regular sour cream but another time would definitely experiment with low-fat or no-fat sour cream too.
The texture would be different, but I think you could make this without a food processor too, just using a hand-held potato masher or a hand mixer.
Update: I remade Cauliflower Cream for my family's Thanksgiving gathering and it was just as delicious. Because I didn't have access to a food processor, it wasn't smooth like potatoes but I liked it at least as much, because it was obvious the mixture was cauliflower. My recommendation? Make it both ways, to see if you have a preference.
These look really plain in a bowl! I sprinkled pimentón and nutmeg over top for a little garnish (and they were fine, just not special) but next time, will either do buttered bread crumbs or maybe something like chopped green onions cooked in a little butter.
Source: http://kitchen-parade-veggieventure.blogspot.com/2007/11/cauliflower-cream.html
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (206g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 169 | ||
Calories from Fat: 127 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.1g | 19 % | |
Saturated Fat 8.2g | 41 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 35.3mg | 11 % | |
Sodium 203.2mg | 7 % | |
Potassium 290mg | 8 % | |
Total Carbohydrate 9.3g | 3 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 5.7g | ||
Protein 3.8g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 169
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