SAN ANTONIO - Cruzan Catering offers boxed lunches, catering and personal cooking classes. Here's a recipe they made on the show that pairs cauliflower with goat cheese.
Cauliflower Puree
1 lb cauliflower floweret’s
11/2 cup Chicken Stock
Salt and freshly ground black pepper
11/2 cup milk
4 oz goat cheese
_____________________________________________________________________________________
1. Cut cauliflower floweret's evenly (1/2in by 1/2in)
2. Put floweret's in a pot with stock or milk (or 1/2 stock and 1/2 milk) and bring to a boil and reduce to a simmer.
3. Remove from heat. With a slotted spoon remove the cauliflower from the pot, letting the liquid drain from the spoon, and place in food processor.
4. Add in a pinch of salt and pepper then puree the mixture. If to thick then add in small amounts of the cooking liquid till desired consistency is reached.
5. Taste for seasoning and add more SnP if needed.
Servings: 4
Cooking Times
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Inactive Time: 5 minutes
Total Time: 30 minutes
Nutrition Facts
Serving size: 1/4 of a recipe (27.5 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.
Amount Per Serving
Calories 248.9
Calories From Fat (32%) 80.1
% Daily Value
Total Fat 8.84g 14%
Saturated Fat 4.82g 24%
Cholesterol 26.84mg 9%
Sodium 1201.51mg 50%
Potassium 1092.57mg 31%
Total Carbohydrates 22.99g 8%
Fiber 2.27g 9%
Sugar 20.1g
Protein 19.91g 40%
Tips
Remember that the calories are actually higher in this recipe because both the milk and the chicken stock are in this recipe but you will not be using full amounts of both.
Cruzan Catering (210) 857-0131
