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meatless monday featuring cauliflower sweet potato puree

Posted on January 23rd, 2012  |  2 Comments

Ever mess up?

Ever mess up after you spend a good amount of time planning, thinking of every possible way to avoid messing up and still mess up?

aka ever try to cook?

If you answered yes to any of those questions, you and I share a special place.

You see, that was me. Last night.

After weeks of planning to make this root vegetable au gratin (yea weeks, I’m def a procrastinator) I finally got to it.

Turned out just being a cauliflower au gratin.

Made with 1% milk.

And it didn’t hold up well. At all.

Flavor was nice and all, but after about 30 minutes of sitting at room temp it started looking…. watery. Yuck.

So I did what any planner-turned-failure would do.

I got me some sweets.

 

In the form of sweet potatoes that is.

Threw everyone in the blender.

And felt like smiling again.

Mess ups aren’t so bad after all.

Especially when they turn out to be a ridiculously smooth and rich tasting purée. Enjoy alongside a seared chicken breast or some Parmesan crusted tilapia, ooh that’d be great! All the decadence without the fat and labor. Yay!

Smile. Laugh. Make Mondays better.

Happy Monday!

~l

cauliflower sweet potato puree

by The Talking Kitchen

Cook Time: 1 hour

Ingredients (6 servings)

  • 1/2 head cauliflower, cut into florets
  • 1-2 small sweet potatoes, skin on
  • 2 c. 1% milk
  • 2 oz. goat cheese
  • 1/4 c. Parmsean cheese, grated
  • 2 Tbsp whole wheat pastry flour
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 1 small shallot, minced
  • 1 tsp sea salt
  • 1/2 tsp nutmeg, freshly grated
  • 1/2 tsp pepper, freshly ground
  • 2 garlic cloves

Instructions

1. Preheat the oven to 375 degrees. In a greased baking pan place the cauliflower florets.

2. In a small saucepan heat the oil and butter over medium heat. Saute the shallot for a minute and then add the milk, stirring constantly. Bring to a simmer and add the goat cheese, nutmeg, salt and pepper. Stir to combine, turn off heat.

3. Pour the sauce over the cauliflower, top with grated Parmesan and bake, covered with foil, for 30 minutes, then removed the cover and bake for an additional 15 minutes.

* That’s how I made the au gratin.

To then make the puree I just boiled the sweet potatoes and garlic until fork tender, and drained the water. Everything went into the blender (the gratin was cooled and the potatoes warm) and pureed until smooth.

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2 Responses

  1. this looks AMAZING!!! i love both these ingredients. thank you for the recipe.

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