By Cat, Jan 2008 (Photo, right, from Wikimedia Commons)
Cauliflower is a very versatile veggie: it can be pureed and seasoned for a dip, or to stand in for potatoes when pureed (as in this recipe); it makes a great base for a curry; and is a simply wonderful soup or side dish, steamed with melted butter added, or braised in olive oil.
This recipe is a great fill-in for hummus or other bean dips, if you’re watching your carbs.
I’ve adapted this recipe from one in the Daily Interlake, 9/27/12 edition of the local newspaper, but I don’t recall the original source. It appealed to me because I’m always looking for low-carb accompaniments with lamb. The spice is not in the original recipe but I think it adds great mediterranean flavor.
Of course, you don’t need to use sprouted almonds, but they are more healthful. You want them blanched to avoid the thin peel on the nut. See Soaking/Sprouting Nuts & Seeds for instructions on sprouting and blanching the almonds.
Serves 3 – 4 as a side dish.
Ingredients & Equipment:
- 1 lb cauliflower
- ¾ cup whole milk
- 2 – 4 Tbsp water
- ½ cup blanched whole, sprouted almonds
- ⅛ – ¼ tsp cardamom or allspice (optional)
- 1 Tbsp unsalted butter
- 1 Tbsp Rapadura sugar or a tiny pinch (about 1/32 tsp) stevia extract powder
- ½ tsp unrefined sea salt
- Equipment: 2-quart heavy-bottomed saucepan
- blender or food processor
- Wash cauliflower and separate into florets.
- Combine in large saucepan with milk, water, almonds and optional spice. Bring to a boil over medium-high heat, then reduce heat, cover pan and simmer, stirring occasionally until tender, about 10 minutes.
- Transfer to blender, in batches as necessary, and puree.
- Add butter, sugar, and salt. Blend until smooth.
- Daily Interlake, 9/27/12 edition