Never in a million years did I think that I would be replacing mashed potatoes with cauliflower puree at Thanksgiving but we will be this year. This puree is silky, creamy, and delicious. Best of all, we made the switch from potatoes to cauliflower a few months ago and my kids still haven’t noticed.
1 head of cauliflower
2 T butter (preferably Kerrygold)
salt and pepper
Cut the cauliflower into florets. If your cauliflower came with leaves, cut them into 1/2 inch pieces. Steam your cauliflower florets and leaves in a pot fitted with a steam rack. I did this in my rice cooker and it took about 20 minutes. Once your cauliflower is fork tender, drain the steaming liquid, and place the cauliflower in a food processor with the butter and puree until smooth. Season with salt and pepper to taste.
I always start off Thanksgiving week with this cranberry sauce. The kids get to enjoy the sauce on top of yogurt or pancakes before Thanksgiving and there’s always enough leftover for the turkey (in this house anyway).
2 large apples, peeled, washed, and cut into 1/4 inch pieces
1 bag of fresh cranberries (12 oz.), washed and picked over
1 1/2 cups of water
1 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/2 cup maple syrup
Combine all of the ingredients in a medium-sized, non-aluminum saucepan. Bring to a boil over high heat and then reduce to medium-low and simmer, stirring occasionally until the cranberries have popped and the apples are tender (15-20 minutes). Remove the pot from the heat and let the sauce cool. Once cool, refrigerate your sauce until ready to serve. Can be made as early as 3 days before Thanksgiving. This recipe will make roughly 3 cups.
Posted in Food
Tagged recipe, turkey