Adapted from Martha Stewart
Yield: Serves 4
1 head (1 ¾ 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.
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