Fish Free Creamed Cauliflower
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 large head cauliflower (about 2 lb), cut into florets
- 3 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - ½ tsp salt, plus more to taste
- 1 tbsp fresh chives, finely chopped
- 1 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Fill a large pot with well-salted water and bring to a boil over high heat. Add the cauliflower florets and cook until completely tender and easily pierced with a fork, about 12–15 minutes. Drain through a colander and let steam off for 2 minutes.
- 2
While the cauliflower drains, melt the butter in a small saucepan over medium-low heat. Pour in the heavy cream and heat, stirring occasionally, until the mixture is steaming and just beginning to simmer at the edges, about 3–4 minutes. Remove from heat.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!