Low Iodine Creamed Cauliflower
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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.
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