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Cauliflower Puree with Onions,Garlic and Goat Cheese

I’ve had this recipe hanging around forever, and I’ve never posted it although it did make an appearance on my friend Margaret’s blog, Nanny Goats In Panties, a couple of years ago.

I guess it just never occurred to me to post it here, and I’m not sure why – it’s one of my favorite cauliflower preparations.  The sauteed onions and garlic give it a mellow, slightly sweet flavor that balances the strong flavor of the cauliflower and the tangyness of the goat cheese quite well.  It makes a great base for braised meats, and a really nice side for hearty meat dishes like tomorrow’s recipe.

Cauliflower Puree with Onions, Garlic and Goat Cheese. A company-worthy side dish that is just delicious - you'll never miss potatoes!

Click on the image to enlarge

5.0 from 3 reviews
Cauliflower Puree with Onions,Garlic and Goat Cheese
 
Serves: 6
Ingredients
  • 1 large head cauliflower, trimmed and broken into florets
  • 1/2 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons bacon fat or ghee
  • 3 ounces soft goat cheese, such as Chevre
  • salt and freshly ground black pepper, to taste
Instructions
  1. Preheat the oven to 350º F and lightly grease an 8″ x 8″ baking dish (a deep-dish pie plate will work as well).
  2. Place the cauliflower florets in a large sauce pan and cover with cold water. Bring to a boil and cook until tender, about 12 minutes.
  3. While the cauliflower is cooking, melt the bacon fat or ghee in a small skillet over medium-low heat; add the onions and cook, stirring frequently, until they are soft and translucent but not brown, about 7 – 8 minutes. Add the garlic and cook, stirring frequently, for another minute or two. Remove from heat and set aside.
  4. Drain the cauliflower well and place it in a food processor or blender with the goat cheese; process to a smooth purée. Add the onion/garlic mixture and pulse a few times to blend it in with the cauliflower – don’t over-mix. Taste; season with salt and pepper.
  5. Pour the cauliflower mixture into the prepared dish; bake for 15 minutes, or until and the top is beginning to brown slightly.
  6. Serve immediately.
  7. Nutrition (per serving): 117 calories, 7.7g total fat, 10.6mg cholesterol, 101.2mg sodium, 439.7mg potassium, 8.3g carbohydrates, 3g fiber, 3.2g sugar, 5.5g protein

 


7 comments

Not sure what it is about cauliflower puree that sends my soul spinning but it does. With garlic and onions I think it’s even better!

Ivy says:

This looks so damn good! Your recipes are a great help as I inch my way toward Paleo. Thanks for this blog and for being my FB friend.

Michele says:

I’d eat that…minus the bacon fat of course.

Be says:

I prefer cauliflower purees to potatoes anyhow.

But bacon is tasty – nothing else matters.

Jen says:

Oh, yum! So many favourite things in one dish!

Lisa says:

This sounds like the best thing ever to do with cauliflower.

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