Cauliflower-Garlic Puree
Don't be alarmed by the large amount of garlic; cooking it in milk mellows the flavor. Try this puree in place of basic mashed potatoes.
Recipe by Cooking Light November 2005
Don't be alarmed by the large amount of garlic; cooking it in milk mellows the flavor. Try this puree in place of basic mashed potatoes.
Delicious! "I made it w/o adding any potatoes and just 2 TBSP butter, whipped to a silky amazing texture in the food processor, perfect amt of garlic, just a sprinkle of fresh ground black pepper. Super easy, I will be making and sharing this recipe for years!
Read MoreYummy! This recipe is so easy and so delicious. It is hard to believe that it is healthy!! I used a hand mixer to blend the potatoes and cauliflower with the milk, butter and garlic. Served with a peppercorn and garlic crusted beef filet. Perfect! These will definitely be substituing our regular mashed potatoes.
Read MoreAmazing... I made it along side Dijon pork chops.
Read MoreThis was excellent. My husband never eats cauliflower, but he enjoyed this. It was creamy and I thought the garlic flavor was perfect with 6 cloves. I used left over hommade mashed potatoes I had in the fridge instead of store bought.
Read MoreThis was really tasty; everyone went back for more. What a great way to extend mashed potatoes, cut down on calories and sneak in veggies. I'd like to try this with my own potatoes next time. I served this with a roast chicken with gravy and a salad.
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