Cauliflower puree with chicken gravy
This creamy cauliflower puree, enhanced with garlic, pairs perfectly with rich chicken gravy for a comforting dish. It's versatile enough to serve as either a side or a main course.
Cook time 20 min
Prep time 10 min
Ingredients:
1 tsp butter2 tbsp heavy whipping cream
1/2 tsp salt
1/3 cup chicken gravy
3 cups cauliflower
1 garlic clove
Cauliflower puree with chicken gravy and garlic is a comforting and versatile dish that can be enjoyed as a side or a main course. This recipe combines creamy cauliflower puree with a rich and savory chicken gravy, enhanced by the robust flavor of garlic.
Instructions:
- Wash the cauliflower florets thoroughly under running water.
- Cut the cauliflower into medium-sized florets if not already done.
- Boil a large pot of water and add a pinch of salt.
- Once the water is boiling, add the cauliflower florets.
- Cook the florets for about 10-12 minutes, or until they are tender when pierced with a fork.
- Drain the cauliflower in a colander and let it sit for a minute to remove excess water.
- Peel the garlic clove and mince it finely.
- Place the cooked cauliflower, minced garlic, butter, heavy whipping cream, and salt into a food processor or blender.
- Blend until you achieve a smooth and creamy consistency.
- Taste and adjust the seasoning if necessary.
- In a small saucepan, heat the chicken gravy over medium heat.
- Stir occasionally until the gravy is warmed through.
- Spoon the cauliflower puree into serving bowls or plates.
- Drizzle the warm chicken gravy over the cauliflower puree.
- Garnish with a sprinkle of fresh herbs like parsley or chives if desired (optional).
- Serve immediately and enjoy your delicious cauliflower puree with chicken gravy and garlic!
Enjoy your delicious and creamy cauliflower puree with chicken gravy and garlic. This dish is perfect for a cozy dinner or a special occasion. Its rich flavors and creamy texture make it a crowd-pleaser.
Cauliflower puree with chicken gravy FAQ:
Boil the cauliflower florets for about 10-12 minutes, or until they are tender when pierced with a fork. This cooking time ensures a creamy texture when pureed.
You can substitute heavy whipping cream with coconut cream, half-and-half, or Greek yogurt for a lower-fat option. Keep in mind that this may slightly alter the flavor and texture.
Store leftover cauliflower puree in an airtight container in the refrigerator for up to 3 days. You can reheat it gently on the stove or in the microwave before serving.
The cauliflower is done cooking when it is tender enough to be easily pierced with a fork. If it’s still firm, continue boiling for an additional minute or two.
Yes, you can use frozen cauliflower. Simply steam it according to package instructions, then blend as directed in the recipe. Adjust cooking times as necessary, as frozen cauliflower may cook faster.
Tips:
- Ensure the cauliflower is cooked until very tender to achieve a smooth puree.
- Use an immersion blender for easier and quicker pureeing, but a food processor or regular blender will also work.
- Adjust the seasoning to taste; you might need more salt depending on your preference and the saltiness of your chicken gravy.
- For a lighter version, substitute the heavy whipping cream with milk or a non-dairy alternative.
- Roasting the garlic before adding it to the puree can add a sweeter, more mellow garlic flavor to the dish.
- Make sure the chicken gravy is hot when you serve it over the puree for the best flavor and consistency.
Nutrition per serving
1 ServingsCalories 260kcal
Protein 8g
Carbohydrates 22g
Fiber 7g
Sugar 7g
Fat 18g
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