Cauliflower is in season! When I pass by a pile, my hands get a sensation of yearning. I wanna, wanna. And, no, it isn’t just the great seasonal price. Truly. For example, I don’t get this needy feeling around the bins of broccoli, which are also in season and equally cheap. Maybe cauliflower looks like a comfort food? Like mashed potatoes? Or cream of wheat? Whatever…I’ll leave it to the food psychologists. (Photo by FreeFoto)
Anyway…I want to buy lots of cauliflower, but what to do with it all? I can always make soup, but variety is the spice of life. Hence I was happy to find a cauliflower recipe by Stephanie Bostic, a fellow food-blogger and author of the newly published cookbook, One Bowl: Simple Healthy Recipes for One. Her recipe, “Carrot Cauliflower Purée,” adds a subtle flavouring of thyme, dijon mustard, and lemon to the vegetables. Delicious. Thank you, Stephanie.
This recipe also reminded me of a cauliflower recipe that my husband makes for meals when children, their partners, and grandchildren are coming over. The cauliflower is baked after being first puréed with butter, milk, and parmesan cheese. It’s a great-tasting dish, except for two problems: it doesn’t taste like cauliflower any more, and it’s loaded with calories. But…but, I thought, why not refashion Stephanie’s recipe to bring it beyond a side dish and into a main course for lunch by baking the purée with a topping of cheese?
So here it is…with a few tweaks to the original to accommodate my taste and kitchen.
Makes 2-6 servings
- 1 small head cauliflower with leaves removed
- 2 carrots, sliced
- 1 yellow onion, sliced
- 1 tbsp. dijon mustard
- 1 tbsp. butter (I used Earth Balance)
- 1 tsp. dried thyme
- 1 tsp. minced garlic
- 1 tbsp. lemon juice, to taste
- ½ cup sheep romano cheese, grated
- Cooking spray
- Prepare the cauliflower by cutting it in quarters. (In the original recipe, you core the cauliflower, leaving it whole but removing the stem and base. I happen to like the base as much as the florets. Cutting the head in quarters makes it cook faster.)
- Put cauliflower, onion, and carrot into the top pot of a steamer.
- Cover and steam for 15-20 minutes, or until a knife goes easily into the cauliflower base.
- In a food processor, mix the mustard, thyme, and garlic.
- Add the vegetables and purée until the mixture is as smooth as you prefer it.
- Add lemon juice to taste.
- Spray a 9″ x 9″ pan with cooking spray.
- Layer the purée into the pan.
- Top the purée with grated cheese.
- Bake in 325° F oven for 20 minutes.
For Weight Watchers: The total point value for this dish is 7 points on the Points and PointsPlus plans.
Note: If you like this recipe, you may also like Carrot-Parsnip Purée with Cauliflower “Breadcrumbs.“