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Recipe Reviews (5 out of 5 stars)

Capitol Hill Cauliflower Puree

Yields: 6 servings
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Savory Spice Shop Ingredients
Capitol Hill Seasoning 1 oz bag $3.95
Pepper, White, Sarawak: Fine 1 oz bag $2.95

Ingredients:

  • 2 x cauliflower heads
  • 1 Tbsp. olive oil
  • 3 cups whole milk
  • 1 cup half and half
  • 2 Tbsp. Capitol Hill Seasoning
  • 1/2 tsp. salt
  • 1/4 tsp. fine white pepper
  • 2 Tbsp. unsalted butter
  • 1/4 cup lemon juice

Directions:

Cut cauliflower heads into small florets. Set oven to broil. Place half of the florets on a baking sheet and spray or brush with olive oil. Place baking sheet on middle rack of oven and broil until florets are roasted to a medium brown color, about 20 min. Meanwhile, in a large saucepan, bring remaining cauliflower, milk and half and half to a simmer over medium heat. Cover, reduce heat to low and continue to cook until florets are soft, about 20 min. Strain mixture through a colander, reserving both florets and liquid. Place roasted and boiled florets together in a food processor. Add one third of reserved liquid, Capitol Hill Seasoning, salt, white pepper, butter and lemon juice. Puree, adding more reserved liquid as needed to reach desired consistency.

Serving Suggestions:

Use puree as a bed for fish, chicken or beef, or as a dip for bread or vegetables.

Yields:

6 servings

Thanks to:

David Trout, Savory Spice Shop – Hinsdale, IL owner
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Capitol Hill Cauliflower Puree

  • Review by: janet
    1/24/13

    Love this new recipe from Hinsdale!!

"Thank you so much for your incredible customer service! The spices arrived as ordered and I look forward to continued business with you both in the store and online."

-Louise C. from Discovery Bay, CA

Capitol Hill Cauliflower Puree


Yields: 6 servings

Ingredients:

  • 2 x cauliflower heads
  • 1 Tbsp. olive oil
  • 3 cups whole milk
  • 1 cup half and half
  • 2 Tbsp. Capitol Hill Seasoning
  • 1/2 tsp. salt
  • 1/4 tsp. fine white pepper
  • 2 Tbsp. unsalted butter
  • 1/4 cup lemon juice

Directions:

Cut cauliflower heads into small florets. Set oven to broil. Place half of the florets on a baking sheet and spray or brush with olive oil. Place baking sheet on middle rack of oven and broil until florets are roasted to a medium brown color, about 20 min. Meanwhile, in a large saucepan, bring remaining cauliflower, milk and half and half to a simmer over medium heat. Cover, reduce heat to low and continue to cook until florets are soft, about 20 min. Strain mixture through a colander, reserving both florets and liquid. Place roasted and boiled florets together in a food processor. Add one third of reserved liquid, Capitol Hill Seasoning, salt, white pepper, butter and lemon juice. Puree, adding more reserved liquid as needed to reach desired consistency.

Serving Suggestions:

Use puree as a bed for fish, chicken or beef, or as a dip for bread or vegetables.

Yields:

6 servings

Thanks to:

David Trout, Savory Spice Shop – Hinsdale, IL owner
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.