I had this today at ruby tuesdays and roasted spaghetti squash. Both delicious, but I am unsure if how they made it.
What do you suggest as a great basic recipe and then what add ins do you use some times?
steamed the cauliflower, added 7 pieces of whole garlic, drained water then added cream, butter, parmesan, salt and pepper.....blended with immersion blender until creamy and smooth.
Next time I will roast the cauliflower in the oven as I think it will give a deeper flavor plus less water in the cauliflower
How it's made
Ruby Teusday Creamed Cauliflower #33018:
Ingredients: Cauliflower, Water, Cream, Uncolored Oleo (Partially Hydrogenated Soybean Oil, Water, partially Hydrogenated Cottonseed Oil, Salt, Mono- and Diglycerides, Calcium Disodium EDTA added as perservative, Artificial Flavoring, Vitamin A Palmitate) Onion Puree, Contains less then 2% of the following: Whey protein Concentrate, natural Flavor, Vegtable Fiber, Garlic puree, Salt, Leek Powder, Soybean Oil, Propylene Glycol Alginate, Spice, Xantham Gum
Easy enough to make at home. Steam the cauliflower then process in food processor. Add cream and seasoning. I prefer to add cream and cheese. The cheese thickens it so it's more like the Ruby Tuesday's version.
I like doing this with roasted cauliflower- I put the stalks on parchment paper on top of a cookie sheet and dry roast until they smell toast-y and yummy. I will spread on a butter-coconut oil mix ahead of time sometimes and maybe plop some garlic in for roasting too. This makes the veggies less liquid so you have to add more of your fatty liquid to get a texture you enjoy, but that seems like a bonus to me.
I will use heavy cream, cream cheese or mayo to add to the creamyness. And I usually do it in a food processor instead of a blender.
Oh and it does need salt, but not as much as potatoes
I simmer the cauliflower in a mix of pastured heavy cream and a little water. After the cauliflower is soft, pour off most of the liquid and then blend right in the pot with an immersion blender. Add back liquid as necessary to get a desired creamy texture. Works well with parsnips too!
Here is a link to my favorite creamed cauliflower dish- http://optimumnutrition.wordpress.com/2012/07/31/deviled-cauliflower-casserole/
I chop it up into florets and steam in some broth until they're tender, then drain and puree with some cream, butter, and roasted garlic. I've been using my Cuisinart Smart Stick to puree- gives it a great texture!