Cauliflower Puree with Egg Topper
Dairy Free
Pureed cauliflower is a favorite vegetable at our house. The taste and creamy texture are like traditional comfort foods, yet healthier. After making it a couple of times, it became a quick add-on for any dinner.
Taste Test Kitchen
One time while serving up pureed cauliflower, we thought of the southern classic grits, which is a porridge made of course ground and then boiled corn. Although the flavor and consistency of cauliflower puree are somewhat different, we thought it would be great with an egg topper.
The added benefit is that a cauliflower base can easily be made dairy free and is low-carb and lower in fat.
Cauliflower Puree with Egg Topper
Healthy and delicious, pureed cauliflower with an egg topper makes a quick meal. Great for dinner or for brunch. Easy to make and dairy free.
Ingredients
- 1 head cauliflower
- 2-3 tablespoons vegan margarine
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon white pepper
- 3-4 eggs
Instructions
1. Rinse the cauliflower and trim the leaves and stem. Course chop into similar size pieces so it will cook evenly - about 1 1/2".
2. Add 2-3" water to a large saucepan and then add the cauliflower. Bring to a boil. Reduce the heat. Cover and simmer, stirring occasionally, for 7-10 minutes until the cauliflower is very tender when pierced with a fork.
3. Remove from the heat and drain. Pour drained cauliflower into a food processor or blender, or keep in the pan if using an immersion blender. Place the margarine on top so it begins to melt. Let the cauliflower cool slightly and steam escape before closing process/mixer lid. Process until smooth, scraping the sides and mixing again to ensure all the pieces are pureed. Season with salt and pepper to taste.
4. Fry eggs and top each serving of cauliflower puree with an egg.
Notes:
- For a larger head of cauliflower, use additional margarine.
- A tablespoon or two of nondairy milk can be added if the consistency is too dry.
Details
Prep time:
Cook time:
Total time:
Yield: 3-4 servings
