Monday, March 28, 2011

Mashed Potato?

Dinner Tonight: Broiled fresh Tuna, Green peas and pearl onions, Scallion and sesame Cauliflower Puree.

I was browsing thru a new website I discovered, My Gourmet Connection via the Cabot Cheese website and  saw this recipe for cauliflower. I decided to try it for dinner. Last week cauliflower was on sale at my grocery store so I had some on hand. It was  easy to fix and Clark actually  thought it was mashed potatoes!  With only one head on hand, I halved the recipe,  This is a yummy, low fat, no carb, substitute  for potatoes. Here, from the website is the recipe for  pureed cauliflower. I would serve this to company!



Pureed Califlower
Ingredients
8 cups cauliflower florets (2 medium heads fresh or 2 16-ounce bags frozen)
1 cup water
1/2 teaspoon salt
3 tablespoons butter
1-1/2 tablespoons toasted sesame oil
2 cloves garlic, finely chopped
6 scallions, sliced
Salt and freshly ground black pepper to taste
Sesame seeds for garnish

Preparation
Place the water and salt in a large pot fitted with a steamer rack. Bring to a boil, add the cauliflower florets, cover and steam until they are very tender when pierced with a knife.

Transfer the cauliflower to a large bowl, add 1 tablespoon of the butter along with salt and pepper to taste. Purée with an electric hand blender until smooth and silky (you can also use a food processor or blender). Set aside.

Heat the remaining 2 tablespoons of butter and the sesame oil in a large pan over medium heat. Add the garlic and cook until soft and fragrant, 2 minutes. Add the scallions and continue cooking just until softened, about 2 minutes more. Don't let them lose their bright green color.

Stir in the cauliflower purée and heat through. Transfer to a serving bowl, sprinkle with sesame seeds and drizzle with a few additional drops of sesame oil.

Makes 6 servings

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