1

votes

Creamed Cauliflower....what is your fav way to prepare? *uPDATED

Answered on August 19, 2014
Created May 24, 2011 at 9:30 PM

I had this today at ruby tuesdays and roasted spaghetti squash. Both delicious, but I am unsure if how they made it.

What do you suggest as a great basic recipe and then what add ins do you use some times?

steamed the cauliflower, added 7 pieces of whole garlic, drained water then added cream, butter, parmesan, salt and pepper.....blended with immersion blender until creamy and smooth.

Next time I will roast the cauliflower in the oven as I think it will give a deeper flavor plus less water in the cauliflower

Spectacular!

1568416ef28477d1fa29046218d83ddd

(6235)

on May 25, 2011
at 07:41 PM

Ohh pine nuts would be good! With a rough chop... I might have to try that

B4e1fa6a8cf43d2b69d97a99dfca262c

(10255)

on May 25, 2011
at 07:20 PM

dry roasting..i think i'll try that with the garlic and pine nuts

07ca188c8dac3a17f629dd87198d2098

(7970)

on May 25, 2011
at 01:46 PM

Ew (to their recipe). Ew ew ew.

Medium avatar

(5136)

on May 25, 2011
at 03:00 AM

uh, Ruby Tuesday's can hardly be called a restaurant.

667f6c030b0245d71d8ef50c72b097dc

(15976)

on May 25, 2011
at 12:49 AM

That sounds pretty darn good

667f6c030b0245d71d8ef50c72b097dc

(15976)

on May 25, 2011
at 12:48 AM

Nice find. Oleo? Yikes and I thought transfat were done with? I'm pretty out of touch with restaurants.

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8 Answers

3
98bf2ca7f8778c79cd3f6c962011cfdc

on May 24, 2011
at 10:08 PM

How it's made

Ruby Teusday Creamed Cauliflower #33018:

Ingredients: Cauliflower, Water, Cream, Uncolored Oleo (Partially Hydrogenated Soybean Oil, Water, partially Hydrogenated Cottonseed Oil, Salt, Mono- and Diglycerides, Calcium Disodium EDTA added as perservative, Artificial Flavoring, Vitamin A Palmitate) Onion Puree, Contains less then 2% of the following: Whey protein Concentrate, natural Flavor, Vegtable Fiber, Garlic puree, Salt, Leek Powder, Soybean Oil, Propylene Glycol Alginate, Spice, Xantham Gum

Easy enough to make at home. Steam the cauliflower then process in food processor. Add cream and seasoning. I prefer to add cream and cheese. The cheese thickens it so it's more like the Ruby Tuesday's version.

667f6c030b0245d71d8ef50c72b097dc

(15976)

on May 25, 2011
at 12:48 AM

Nice find. Oleo? Yikes and I thought transfat were done with? I'm pretty out of touch with restaurants.

Medium avatar

(5136)

on May 25, 2011
at 03:00 AM

uh, Ruby Tuesday's can hardly be called a restaurant.

07ca188c8dac3a17f629dd87198d2098

(7970)

on May 25, 2011
at 01:46 PM

Ew (to their recipe). Ew ew ew.

2
1568416ef28477d1fa29046218d83ddd

(6235)

on May 25, 2011
at 01:42 PM

I like doing this with roasted cauliflower- I put the stalks on parchment paper on top of a cookie sheet and dry roast until they smell toast-y and yummy. I will spread on a butter-coconut oil mix ahead of time sometimes and maybe plop some garlic in for roasting too. This makes the veggies less liquid so you have to add more of your fatty liquid to get a texture you enjoy, but that seems like a bonus to me.

I will use heavy cream, cream cheese or mayo to add to the creamyness. And I usually do it in a food processor instead of a blender.

Oh and it does need salt, but not as much as potatoes

B4e1fa6a8cf43d2b69d97a99dfca262c

(10255)

on May 25, 2011
at 07:20 PM

dry roasting..i think i'll try that with the garlic and pine nuts

1568416ef28477d1fa29046218d83ddd

(6235)

on May 25, 2011
at 07:41 PM

Ohh pine nuts would be good! With a rough chop... I might have to try that

2
B4e1fa6a8cf43d2b69d97a99dfca262c

(10255)

on May 25, 2011
at 12:22 AM

steam the cauliflower and then puree with garlic sauted coconut oil and toasted ground pine nuts.

667f6c030b0245d71d8ef50c72b097dc

(15976)

on May 25, 2011
at 12:49 AM

That sounds pretty darn good

1
D474002cf9816a783b81b5ffc403b2b0

on October 08, 2012
at 02:12 PM

Here is a link to my favorite creamed cauliflower dish- http://optimumnutrition.wordpress.com/2012/07/31/deviled-cauliflower-casserole/

1
6481788df76f391ba2746d9f1ad1e8f1

on May 25, 2011
at 02:14 AM

I simmer the cauliflower in a mix of pastured heavy cream and a little water. After the cauliflower is soft, pour off most of the liquid and then blend right in the pot with an immersion blender. Add back liquid as necessary to get a desired creamy texture. Works well with parsnips too!

0
03f5a69fde4012b827ebdb6d93b71e7a

on May 25, 2011
at 05:44 PM

I microwave it and then cream with a stick blender. And add lots of butter, sometimes roasted garlic and/or cheese.

0
24fcc21452ebe39c032be6801d6bbadd

(9812)

on May 25, 2011
at 02:20 PM

I chop it up into florets and steam in some broth until they're tender, then drain and puree with some cream, butter, and roasted garlic. I've been using my Cuisinart Smart Stick to puree- gives it a great texture!

0
C221a8c9efba0c80d03b9f84a2b3b3f9

on May 24, 2011
at 10:45 PM

I simmer the cauliflower in beef or chicken broth till tender then whiz it in the food processor with coconut creamer,I add either wasabi or horseradish and chives.

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