Whipped Cauliflower Dijon
"Low carb and tasty"
photo by *Parsley*
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 head cauliflower, about 6 cups florets
- 1⁄3 cup heavy cream
- 1⁄4 cup sour cream
- 3 tablespoons butter
- 1 tablespoon Dijon mustard
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon white pepper
- 3⁄4 cup grated gruyere cheese
- 2 tablespoons thinly sliced fresh chives
directions
- Preheat oven to 350 degrees.
- Lightly spray a 1½-quart gratin baking dish with cooking spray and reserve.
- Break cauliflower into florets and boil until totally tender, about 5 minutes.
- Florets should be"mashable" but not mushy.
- Drain well, transfer to a food processor with the cream, sour cream, butter, Dijon, salt and pepper.
- Process until mixture is a smooth, thick puree.
- Pulse in ½ cup of the grated Gruyere.
- Transfer mixture to gratin baking dish and sprinkle with remaining cheese.
- Bake in preheated oven for about 30 to 35 minutes or until heated through and the cheese is melted and slightly browned.
- Sprinkle with chives to garnish.
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Reviews
-
Substituted the gruyere with parmesan and the chives with green tops of spring onions for no reason other than that was what I had available. Substituted the creams with half cup plain yogurt and 2 tablespoons sour cream, and omitted the butter to cut down on richness. My apologies Pets'R'us for mangling your recipe but it was still pretty amazing and everything I expected. Full star complement for such a flexible recipe. -
I made this exactly as recipe, other than that I had a bag of mixed cauli-broc florets and so used that. I forgot to add the butter, but this was nonetheless a lovely side-dish to a Sunday roast dinner, we haven't tried 'mashed' cauliflower before and it was much enjoyed! Easy, and a lovely change of pace, I prepared it much earlier in the day and baked it off at night. This recipe was made in memory of Annelies -
Oh, my! This is good. I made this just as written and it was fabulous. Just the right amount of dijon and cheese. It's quite fattening, but you could probably successfully lighten this up. Thanx for a great recipe that I will make again for sure....... and I'll think of Pets'Rus each time I make it. -
Lately, I can't eat enough cauliflower, and this recipe is a real gem. I made it exactly as directed. The Dijon mustard and gruyere cheese are marvelous. I used white cauliflower, but our grocery store occasionally sells purple, goldenrod, and green cauliflower, and I'm looking forward to making this recipe again using one of those varieties. Thanks you so much Pets for a great recipe. I enjoyed the Dijon mustard flavor so much, I might try 2T next time. -
Yummy! Made for dinner tonight with stuffed pork chops. I made a few changes based on convenience: used fat free 1/2 and 1/2 and light sour cream. I also used Gouda rather than gryere, since that is what I had. Finally, I forgot the chives. DH and I loved this. Obviously as written, this is very heavy on fat, so next time I make I will try to lighten it up further. I had a small head of cauliflower which made four servings. I put in the small mini-loaf pans suggested by Krislady, baked two tonight and froze the remaining two for a later dinner. This is a really nice use of cauliflower as a vegetable or if you are going the low carb route a wonderful substitution for mashed potatoes.
see 15 more reviews
Tweaks
-
Made this for Freezer Tag 2008 - it had been in my cookbook for quite a while, and when the opportunity came up, I grabbed a head of cauliflower and told DH to trust me, he'd like it. :) I prepared the recipe as directed, only I used half and half instead of heavy cream and swiss cheese instead of gruyere. When everything was combined, I placed into 2 greased small foil loaf pans, wrapped and froze. Then, we just thawed in the fridge, and baked as directed. It was very good. -
Substituted the gruyere with parmesan and the chives with green tops of spring onions for no reason other than that was what I had available. Substituted the creams with half cup plain yogurt and 2 tablespoons sour cream, and omitted the butter to cut down on richness. My apologies Pets'R'us for mangling your recipe but it was still pretty amazing and everything I expected. Full star complement for such a flexible recipe.
RECIPE SUBMITTED BY
PetsRus
Leiden, Zuid Holland
Hello, my name is Bonnie and I am a very beautiful cat as you can see if you look at the picture at the top of this page.... What??.. I am supposed to talk about you??? But it says here: About Me!! Well all right then ......
My mom is Dutch and has moved to England in October 2007, after living 15 years in the Netherlands with my English dad. They don’t have any human children and “created” their own family, which means I have to share them with Hannah, she is a 6 years old tortie cat, Abby the dog, she is a 9 year old Beagle, and a one year old black Miniature Pincher named Poppy, I refuse to tell you my age but I am a georgious lilac British Shorthair cat!!
It is obvious she adores pets just by looking at her name she uses on Zaar (many on Zaar call her Pets or Petsie Poo), her name in real life is Annelies and that is a common Dutch name.
My mom always liked to cook, but since she joined Zaar it got out of control, and it doesn’t help that she is disorganized. Printed recipes everywhere in the house, the recipe binders have got bigger and just between you and me, her hips too!!!
I have lived in Holland all of my life until now, but they lived in several different countries/places:- desert and coastal Oman, up North and West in Holland, Vancouver-Canada, Aberdeen- Scotland and in Norway they lived in Bergen and Oslo. We have all moved together to England, as you can see I’ve already learnt the language!
I heard her say to Dad that this is the last time she moved to another country...she's had it with moving from one place to another! ( its her age...she's getting grumpy)
Mom is 55 years old but I always hear her say that the date of her birthday does not mean that much to her, the date of her cancer anniversary is more important, because so far she is a survivor.
Besides cooking she has other interests too, crafts, gardening and soap making.
She likes Zaar and is one of the hosts on the German-Benelux Forum here on RecipeZaar.
She would like to thank everybody who tries and comments on the recipes she has posted on Recipezaar, your feedback is very much appreciated.
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