Browned Butter-Sage Cauliflower Purée (Dairy & Gluten-Free)

Drop what you’re doing and go make this recipe!  Seriously-go right this minute (or after work) and gather all the ingredients if you don’t have them.

I came across this delicious recipe while on one of my shopping adventures to Market Street.  You know how some grocery stores have those little recipe cards by the produce and meats, well that’s where I found it.  It does call for half and half but I knew I could sub it with something else (I did half with almond milk and half with coconut milk, and they both worked).

The funny thing is, I’m not really a sage fan-or didn’t know that I was til I cooked with it.  We even had a sage plant in our garden, that Emma would occasionally snack on, but I eventually pulled it since I didn’t know how to use it.  Lesson learned…especially since I’m getting ready for our spring garden in a couple of weeks.

I’ll admit it, when I stumble across a recipe, I usually just scroll down to the actual recipe passing by all that mumbo jumbo-ain’t nobody got time for that.  That’s not to say I don’t love to read the blogger’s story beforehand, but now that I’m dealing with 2 kiddos, I need to use my time to feed my face wisely.  This would be a good side dish to bring to a new mom or someone recovering from a surgery, etc.  Be sure to make extra so you’re not tempted to eat it all.

Browned Butter-Sage Cauliflower Purée

From Market Street

dairy free cauliflower and sage puree

  • 1 medium cauliflower, cut into 1-inch pieces
  • 1 large baking potato, peeled and chopped
  • 2 garlic cloves
  • 1 Tbsp olive oil
  • ½ cup butter (1 stick)
  • 4-5 fresh sage leaves
  • ½ cup almond or coconut milk (or half and half), warmed
  • salt and pepper to taste

1. Preheat oven to 350°F.

2. In a large bowl, combine cauliflower, potato, garlic, oil, and salt and pepper to taste; toss to combine. Transfer to a rimmed pan.

3. Bake 30 minutes or until softened. Remove from oven; let cool slightly.

4. Transfer cauliflower mixture to a food processor (or Vitamix); pulse to combine. Set aside.

5. In a large skillet melt butter over medium heat; cook until butter begins to foam. Add sage; cook and stir until foam subsides and butter begins to turn golden brown. Immediately remove skillet from heat. Pour butter mixture into food processor; pulse to combine. Add milk of choice; pulse until smooth. Season with salt and pepper to taste. Serve warm.

Do you like sage?  I’m thinking it’s all the rage for me.  Let me know if you try this and what you think.  Be sure to share the love with other sage recipes that would be fun to try-I need to use up some in my fridge!

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2 thoughts on “Browned Butter-Sage Cauliflower Purée (Dairy & Gluten-Free)

  1. Hi,,, cuz,,, Do you have a recipe for broth from beef bones.. I saw one from a friend on Facebook, but can’t find it again. I bought the bones.. all I can remember is her recipe and something about oven baking first. Can I “cook” them in a crock pot?
    Baby sure is growing fast!!! hugs, vivian ( vivianhelena@sti.net) PS raining finally.

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