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Cauliflower-Spinach Puree

La Petite Maison Verte: Cauliflower-Spinach Puree

Monday, March 12, 2012

Cauliflower-Spinach Puree

Without a doubt, one of the best thrift store finds I have come across recently has been a collection of old issues of Gourmet, Cooks Illustrated and Bon Appetit magazines from 2-3 years ago.  Each magazine was being sold for $.27 and they were all in perfect condition - no pages torn out, no weird mildew smell, etc.  I narrowed it down to 10  (from at least 30) but I really wanted to take them all home.    

Since I don't subscribe to these magazines, it was a great buy as they are all full of awesome recipes, beautiful photography and cool kitchen tips and tricks.  Full of inspiration!

This side dish stood out immediately, as it was super healthy and quick to put together.  And I had all of the ingredients already so it didn't take long for me to put it down on our weekly menu.

I usually serve my Pesto Salmon with garlic mashed potatoes but we were really happy with this swap.  Served up with some nice tender asparagus on the side, this was an awesome meal, definitely worthy of company but easy enough for any old weeknight.

This really could have been plated much more attractively:  next time I would put the Cauliflower-Spinach puree on the bottom, then place the asparagus on top of that and stack the salmon on top.

Cauliflower-Spinach Puree
makes about 2 cups
adapted from Bon Appetit magazine (April 2009)

1 medium head cauliflower, cut into 1-2'' florets
1 large shallot, peeled and halved
1-2 small garlic cloves, optional
2 cups packed fresh baby spinach leaves
2 teaspoons extra virgin olive oil
salt and pepper, to taste
1 teaspoon fresh lemon juice (I omitted)

Cook cauliflower, shallots and garlic cloves (if using) in large pot of boiling salted water until tender, about 8-10 minutes.  Drain well.  Complete the following steps in two batches if necessary (depending on the size of your food processor bowl): transfer the cooked vegetables and the baby spinach leaves into a food processor and add the olive oil.  Puree until smooth and season with salt and pepper.  Transfer to a medium bowl and season with the lemon juice, if using.  Serve hot.

Went back for seconds (and thirds) on the Cauliflower-Spinach Puree!
What is your favorite way to eat cauliflower?

Mine would either be this version or oven-roasted cauliflower that has been tossed in olive oil and dusted with garlic powder, cumin, salt, pepper and chili powder.  I can't decide, they're both so good!


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At March 19, 2012 at 2:49 PM , Anonymous Shannon said...

Have you tried cauliflower as pizza crust? Seems to be all the rage three days. Cauliflower is the new it food! So curious to try ... This purée looks delIsh!

At March 20, 2012 at 5:03 PM , Anonymous Jules said...

Nope, not yet. I've had a recipe for cauliflower pizza crust bookmarked for a while but I just love the dough version SO MUCH that I haven't gotten around to trying the veggie version! One of these days....


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