Cauliflower Puree with Onions Recipe

3.5 2
Cauliflower Puree with Onions Recipe
Cauliflower Puree with Onions Recipe photo by Taste of Home
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Cauliflower Puree with Onions Recipe

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3.5 2
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This cauliflower dish from Becky Oliver of Fairplay, Colorado is creamy, tasty and has the appearance and texture of mashed potatoes. The onions on top are a really nice, sweet addition that contrasts well with the mildness of cauliflower.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 package (16 ounces) frozen cauliflower
  • 2 tablespoons water
  • 4-1/2 teaspoons olive oil, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 large sweet onion, thinly sliced
  • 2 tablespoons sugar

Directions

Place cauliflower and water in a microwave-safe bowl. Cover and cook on high for 6 minutes; stir. Cook 1-2 minutes longer or until tender. Cool slightly. Drain, reserving 2 tablespoons cooking liquid.
Place the cauliflower, reserved liquid, 1-1/2 teaspoons oil, salt and pepper in a food processor or blender; cover and process until blended. Keep warm.
In a small nonstick skillet coated with cooking spray, cook onion over medium-high heat in remaining oil for 6 minutes. Stir in the sugar; cook 7-10 minutes longer or until onion is tender and lightly browned. Serve with cauliflower puree. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Cauliflower Puree with Onions in Light & Tasty February/March 2007, p7

Nutritional Facts

1/2 cup: 111 calories, 5g fat (1g saturated fat), 0 cholesterol, 176mg sodium, 15g carbohydrate (11g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.

  • 1 package (16 ounces) frozen cauliflower
  • 2 tablespoons water
  • 4-1/2 teaspoons olive oil, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 large sweet onion, thinly sliced
  • 2 tablespoons sugar
  1. Place cauliflower and water in a microwave-safe bowl. Cover and cook on high for 6 minutes; stir. Cook 1-2 minutes longer or until tender. Cool slightly. Drain, reserving 2 tablespoons cooking liquid.
  2. Place the cauliflower, reserved liquid, 1-1/2 teaspoons oil, salt and pepper in a food processor or blender; cover and process until blended. Keep warm.
  3. In a small nonstick skillet coated with cooking spray, cook onion over medium-high heat in remaining oil for 6 minutes. Stir in the sugar; cook 7-10 minutes longer or until onion is tender and lightly browned. Serve with cauliflower puree. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Cauliflower Puree with Onions in Light & Tasty February/March 2007, p7

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