Buttery Cauliflower Puree

Makes 8
Prep 10 m
Bake 30 m
Cook 20 m



  1. 1 of 6 Heat oven to 350 degrees F. Coat 2- to 2 1/2-quart souffle dish with nonstick cooking spray.
  2. 2 of 6 Bring large pot of lightly salted water to boiling. Add cauliflower; cook until very tender, about 15 minutes. Drain well.
  3. 3 of 6 Melt butter in small saucepan over medium heat. Sprinkle flour over top; whisk until combined. Cook over medium heat, whisking occasionally, 3 minutes. Whisk in heavy cream, 3/4 teaspoon salt, nutmeg and cayenne. Remove saucepan from heat.
  4. 4 of 6 Transfer cauliflower and cream mixture to food processor. Puree, in batches if necessary, until smooth. Add egg and pulse until smooth. Season with remaining teaspoon salt. Stir in parsley and 2 tablespoons Parmesan.
  5. 5 of 6 Transfer cauliflower mixture to prepared baking dish. Sprinkle top with remaining tablespoon cheese.
  6. 6 of 6 Bake in 350 degrees F oven until instant-read thermometer inserted in center registers 160 degrees F, about 30 minutes. Let stand 10 minutes before serving.
Nutrition Information for Buttery Cauliflower Puree
Servings Per Recipe: 8
Per Serving: 197 kcal cal., 7 g pro., 12 g carb., 6 g fiber, 603 mg sodium, 15 g Fat, total, 71 mg chol., 9 g sat. fat
© Copyright Meredith Corporation. All Rights Reserved.
Printed from FamilyCircle.com 06/27/2019