Cauliflower Puree
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Cauliflower Puree
1 small cauliflower (1 1/2 pounds) cut into 1-inch florets
1 Lb large Yukon Gold potatoes peeled and cut into 1/2 -inch dice
3 Tbl heavy cream
Salt and freshly ground pepper
4 Cloves of Garlic, Roasted*
1. In a large saucepan, cover the cauliflower and potatoes with water
and bring to a boil. Reduce the heat to moderately low, cover partially
and cook until tender, about 25 minutes. Drain very well and return the
vegetables to the saucepan. Add the cream and mash by hand until smooth.
Season with salt and pepper and serve.
*my husband added this to the original recipe by wrapping the cloves in aluminum foil and putting them through 2 toast cycles in the toaster on the dark setting.
That sounds sooo good! I never even thought to transform cauliflower into a puree. The steak looks amazing as well :)
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