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    Accueil » Recipes » Main course

    Roasted cauliflower puree

    Publié le : Oct 15, 2021 · Modifié le : Nov 12, 2023 par Marie · Leave a Comment

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    This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.

    An original cauliflower purée that will make even those who don't like cauliflower love it! Blended with cream, Parmesan, Pecorino and spices, this cauliflower purée is a real nugget. Accompanied by a super-tender chicken with caramelized onions, thyme and rosemary, you'll be asking for more, believe me!

    Roasted cauliflower puree and chicken with thyme.

    💙 Why you'll love it

    • This recipe is healthy
    • It makes even cauliflower-haters love cauliflower
    • It keeps well in the fridge and can be frozen: ideal for batch cooking.

    🧅 Ingredients

    These are the main ingredients, and the quantities can be found in the recipe card below.

    • Cauliflower: can be eaten from September to March inclusive.
    • Chicken cutlets
    • Aromatic herbs: rosemary and thyme. Fresh or frozen, depending on what you have.
    • Garlic and onion
    • Two types of cream: fresh and thick. And almond cream. You can find it in most organic stores (such as Naturalia).
    • Cheeses: Pecorino and Parmesan. Buy them in blocks and grate them yourself - it's so much better!
    • Spices: nutmeg, cumin, turmeric and Espelette pepper
    Roasted cauliflower puree and chicken with thyme.

    ✅ Vegan and gluten-free version

    • To make this recipe vegan, replace the chicken with the faux meat of your choice, the cheeses with faux cheeses you like, and the crème fraîche with vegetable-based heavy cream.
    • To make this recipe gluten-free, remove the cumin from the recipe. Other spices are gluten-free, so check the label. Salt can sometimes contain gluten, so check this too.

    🥰 Chef's tips

    • If you want a smooth purée, use a blender.
    • Be sure to remove the rosemary sprigs after cooking the chicken. It's ideal for flavoring a dish, but it's not very pleasant in the mouth.
    Roasted cauliflower puree and chicken with thyme.

    ❄️ Storage

    You can store this cauliflower purée with thyme chicken in an airtight container in the fridge for up to 3 days.

    And of course, this recipe can be frozen: once everything is cold, place it in freezer bags, clearly marked with the date. Frozen, it will keep for at least 3 months.

    If you make this roasted cauliflower puree, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!

    📖 Recette

    Purée de chou-fleur et poulet au thym dans un bol.
    Pas encore de vote

    Roasted cauliflower puree with chicken

    Don't like cauliflower? You'll love this recipe, perfect for a quick lunch!
    Servings 2 servings
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins

    Ingredients

    • 8 cups cauliflower florets
    • 1 tablespoon olive oil
    • 2 chicken breasts
    • 1 teaspoon dried rosemary
    • ½ teaspoon dried thyme
    • 1 small onion
    • 1 garlic clove
    • 2 tablespoons heavy cream
    • ⅔ cup almond cream
    • ¼ cup Pecorino cheese grated
    • ¼ cup Parmesan cheese grated
    • 1 teaspoon nutmeg
    • 1 teaspoon cumin
    • 1 teaspoon Espelette pepper
    • ½ teaspoon turmeric
    • Salt to taste
    • Pepper to taste
    Metric - US Customary

    Instructions

    • In a large pot of boiling water, cook your cauliflower, cut into florets beforehand, over high heat for 20 minutes. Stick a knife into the vegetable to check that it's cooked: if it sinks in easily, it's done.
    • Finely chop the thyme and onion and press the garlic. Place in a frying pan with the sprigs of rosemary, a drizzle of olive oil and the chicken cutlets. Season with salt and pepper and fry over medium heat for 10-12 minutes, until the chicken is golden brown on both sides.
    • Prepare the sauce by mixing the heavy cream, almond cream, grated Pecorino and Parmesan cheeses, nutmeg, salt and pepper in a bowl.
    • Once the cauliflower is cooked and drained, return it to the saucepan, add the sauce, cumin, turmeric, Espelette pepper, salt and pepper, then mash with a fork or potato masher (or blender if you want a fine purée).
    • Serve on plates, add the contents of the frying pan (removing the rosemary sprigs), add a pinch of Parmesan and Espelette pepper, and enjoy 🙂
    Author: Marie Compain
    Calories: 894kcal
    Course: Main course
    Cuisine: French
    Keyword: easy, Healthy, quick

    Nutrition

    Serving: 1serving | Calories: 894kcal | Carbohydrates: 30g | Protein: 69g | Fat: 58g | Saturated Fat: 30g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.03g | Cholesterol: 279mg | Sodium: 790mg | Potassium: 2312mg | Fiber: 10g | Sugar: 13g | Vitamin A: 1708IU | Vitamin C: 210mg | Calcium: 495mg | Iron: 4mg

    This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.

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    About Marie

    Marie Compain est la fondatrice, créatrice de recettes et photographe culinaire de Marie Food Tips. Depuis 2021, Marie partage ses recettes faciles et familiales, toujours gourmandes et bourrées de saveurs, pour la vie quotidienne ou les occasions plus spéciales.

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    Hi, I'm Marie!

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