Yum! I really liked this recipe, and will definitely do it again. It is so simple to make, and also a great substitute for mashed potatoes. I haven’t had cauliflower in years… and I have to tell you I was never a big fan of it. As a kid I only had it served to me in a sloppy white sauce with a mystery brown spice on top, but after making and tasting this puree I will not only make this again, but I will be trying other different things with this vegetable. Maybe soup, a casserole… lets see what I come up with.
Adapted from Martha Stewart
Yield: Serves 4
1 head (1 3/4 pounds) cauliflower, stem and tough stalks trimmed, florets roughly chopped
1 cup chicken stock
2 to 3 tablespoons cream
1 tablespoon unsalted butter, softened
A pinch of nutmeg
Coarse salt and freshly ground pepper (to season)
- Combine cauliflower and water or chicken stock in a medium saucepan, and bring to a boil over high heat. Reduce heat to a simmer, and cook until cauliflower is very tender, about 10 minutes.
- Using a slotted spoon, transfer cauliflower to the bowl of a food processor. Process until smooth, adding 1 to 2 tablespoons cooking liquid, 15 to 20 seconds. Add cream and butter, and process 5 to 10 seconds more. Add nutmeg, and season with salt and pepper. Serve hot.
- For a garnish, saute a few sliced cauliflower florets in a bit of butter until tender and lightly golden.
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