Cauliflower a la Creme
Published October 16, 1984
- Total Time
- About 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 heads fresh cauliflower, about 5 pounds untrimmed
Salt to taste if desired
½ cup milk
2 tablespoons butter
Freshly ground pepper, preferably white, to taste
¼ teaspoon freshly grated nutmeg
¼ cup heavy cream
Nutritional analysis per serving (4 servings)
16 grams carbs; 35 milligrams cholesterol; 190 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 13 grams fat; 6 grams fiber; 750 milligrams sodium; 7 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim cauliflower and cut or pull it into about 16 fairly large flowerettes. The weight will be about 2 pounds.
- Step 2
Bring enough water to boil to cover cauliflower when added. Add salt and milk. Bring to boil, cover and cook about 7 minutes. Drain.
- Step 3
Blend thoroughly in food processor or electric blender. There should be about 5 cups.
- Step 4
Heat butter in heavy saucepan and add cauliflower, salt, pepper, nutmeg and cream. Stir to blend and heat until piping hot.
Private Notes
Comments
Add a 1/2 tsp of nigells seeds +1/4 tsp of coriander seeds to the caulifower when steaming-these 2 spices meld well with the cauliflower -giving the flavour a zing.
Add a 1/2 tsp of nigells seeds +1/4 tsp of coriander seeds to the caulifower when steaming-these 2 spices meld well with the cauliflower -giving the flavour a zing.