Easy Cauliflower Cream (Heavy Cream Substitue)
10m prep 10m cook 20m ready
A creamy cauliflower purée that substitutes heavy cream in savory dishes like sauces, soups, and purées. Also includes a spicy chile oil recipe.
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Ingredients
- 454 g cauliflower florets
- 237 ml water
- 1.23 ml sea salt
- 118 ml dried chile flakes
- 118 ml dried árbol chiles chopped
- 355 ml neutral oil
- 2.46 ml garlic powder
- 2.46 ml pink Himalayan salt
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Create Shopping ListNutrition (per serving, estimated)
Estimated based off 4 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 776 mg
- Iron: 22.3 mg
- Magnesium: 370 mg
- Phosphorus: 724 mg
- Potassium: 8072 mg
- Zinc: 5.05 mg
Let's Cook
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Step 1.
Place the cauliflower florets in a small pot with 1 cup water and ¼ teaspoon sea salt. Cover and bring to a boil over high heat.
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Step 2.
Steam the cauliflower over high heat until fork tender, about 5 to 7 minutes.
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Step 3.
Using a slotted spoon, transfer the cooked cauliflower to a blender, adding only enough of the cooking water to aid in blending (about half). Purée the cauliflower until completely smooth.
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Step 4.
Transfer the cauliflower cream to an airtight container and refrigerate for up to 1 week until ready to use. Shake well before adding to any soups or sauces.
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Step 5.
Combine ½ cup dried chile flakes and ½ cup dried árbol chiles (chopped) in a medium bowl.
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Step 6.
Heat 1½ cups neutral oil in a small saucepan over medium heat until a thermometer reads 350°F, about 3 minutes.
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Step 7.
Carefully pour the hot oil over the chiles. They will sizzle and steam. Be careful not to inhale the steam! Stir in ½ teaspoon garlic powder and ½ teaspoon pink Himalayan salt.
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Step 8.
Allow the chile oil mixture to cool completely to room temperature before transferring to an airtight sanitized glass jar. This oil can last up to 2 months at room temperature.
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