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Recipe Reviews (5 out of 5 stars)

Capitol Hill Cauliflower Puree

Yields: 6 servings
Make this recipe how many times?
Savory Spice Shop Ingredients
Capitol Hill Seasoning 1 oz bag $4.15
Pepper, White, Sarawak: Fine 1 oz bag $2.95

Ingredients:

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 – Lincoln Square/Chicago, 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!!

“I was really happy with my recent order. Not only was I happy to find a place to buy dried curry leaves online, I also purchased some other spices, and I was really pleased with the way they were packaged and shipped. Just wanted to say thanks!”

-Laura V. of Alexandria, VA

Capitol Hill Cauliflower Puree


Yields: 6 servings

Ingredients:

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 – Lincoln Square/Chicago, IL owner
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.