Cauliflower purée
![Cauliflower purée](https://recipeland.com/rails/active_storage/representations/proxy/eyJfcmFpbHMiOnsiZGF0YSI6MTg5MTksInB1ciI6ImJsb2JfaWQifX0=--8d4b00bdba4813e29b49b3066ec593e03f04ce2d/eyJfcmFpbHMiOnsiZGF0YSI6eyJmb3JtYXQiOiJqcGciLCJyZXNpemVfdG9fbGltaXQiOls4NjAsbnVsbF0sImNvbnZlcnQiOiJ3ZWJwIiwic2F2ZXIiOnsic3Vic2FtcGxlX21vZGUiOiJvbiIsInN0cmlwIjpmYWxzZSwiaW50ZXJsYWNlIjp0cnVlLCJxdWFsaXR5Ijo1MH19LCJwdXIiOiJ2YXJpYXRpb24ifX0=--4288720e597eeb129da100809b95192d1d38cc9d/orig_d675be2635290ade98ac.jpg)
Yield
8 servingsPrep
5 minCook
10 minReady
15 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
12 | ounces |
cauliflower florets
|
|
1 | ounce |
butter
|
|
3 | ounces |
light cream (half&half)
|
|
salt and black pepper
to taste |
*
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
346.8 | ml/g |
cauliflower florets
|
|
28.9 | ml/g |
butter
|
|
86.7 | ml/g |
light cream (half&half)
|
|
1 | x |
salt and black pepper
to taste |
*
|
Directions
Melt the butter in a saucepan and sauté the cauliflower for 4 minutes. Add the cream, cover and let the cauliflower cook for another 4 minutes until very tender. Season well with salt and freshly ground black pepper.
Toss the lost into a food processor or blender and process into a very smooth purée.
Taste and adjust the seasoning.
Return the purée to the saucepan and adding a bit of boiling water if the mixture is too thick.
You should be able to push it through a squeeze bottle.