Recipe Re-Do: Herbed Cauliflower & Yukon Gold Puree

Today's post is a two-fer: First, it's a tweak of a recipe that I posted back in January of 2013. Second, it is also a companion recipe and excellent side dish to yesterday's Maple, Mustard & Onion Pork Chops recipe.

This Herbed Cauliflower & Yukon Gold Puree is a really delicious side dish and a great alternative to standard mashed potatoes. The texture is wonderful and cauliflower gives this puree a great flavor. It makes it a little healthier and lower carb too. I really loved the taste of this puree with the pork chops, but since this recipe makes a fair amount we enjoyed it again with grilled tuna steaks and peppers (another recipe coming soon!) and it was perfect with that dinner too!


Ingredients:

• 1 head cauliflower, trimmed and cut into 1-inch pieces
• 2 small Yukon gold potatoes, peeled and cut into 1-inch dice 
• 1 cup whole milk
• 1 cup fat free low sodium chicken broth
• 1/4 cup fresh flat-leaf parsley, chopped
• 2 cloves garlic, chopped
• 3 sprigs fresh thyme
• Salt and white pepper, to taste

Combine the cauliflower, potatoes, milk, broth, parsley, garlic, thyme, salt, and white pepper to taste in a medium saucepan. Bring pot to a boil, then reduce heat to low. Simmer until the cauliflower is fork tender (about 15-20 minutes), stirring occasionally. Remove from heat and discard the thyme branches.

With a slotted spoon, transfer the solid chunks from the pot to a food processor, reserving the cooking liquid. Blend until smooth. With the food processor running, pour in more of the reserved cooking liquid as needed until you have reached the desired texture for the puree. The puree should not be too liquidy, but should have a slightly runnier consistency than mashed potatoes.

Season with additional salt and white pepper (I always find that it needs a bit more salt) and return to the pot and keep warm until ready to serve.