Cauliflower Purée
Serves: 6
Hosea Feil
1 January 1970
Based on User reviews:
43
Spice
36
Sweetness
55
Sourness
43
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
Directions:
1
Pull the leaves off the cauliflower and cut out the core in a kind of cone-shaped section
2
Then pull the florets off the head with your fingers, using a knife when you need to
3
Break or cut the florets into smaller, regular pieces (about 1 1/2 inch) and put them in the steamer insert
4
Bring about 1 inch of water to a boil in the steamer pot, add the insert, cover, and cook for about 15 minutes, or until you can poke a paring knife into the stems and you can feel that there's still a little texture there
5
(Tooth, it's called
6
) Stir the cauliflower well a few times while it's steaming so that it cooks evenly
7
Dump about half of the cauliflower into a food processor
8
Measure out 3/4 cup of the steaming liquid, and pour in about 1/4 cup; purée until smooth
9
Now dump the rest of the cauliflower on top, add about 1/3 of the remaining liquid, and purée again
10
You'll need to stop and scrape and stir the purée a few times; add more liquid as you need to, but with the understanding that you really want to add as little liquid as you can get away with
11
With the motor running, process in the butter, salt, and pepper through the feed tube
12
Taste for seasoning and serve hot
13
(You can reheat over low heat in the same pan if you're not eating immediately
14
) Pull the leaves off the cauliflower and cut out the core in a kind of cone-shaped section
15
Then pull the florets off the head with your fingers, using a knife when you need to
16
Break or cut the florets into smaller, regular pieces (about 1 1/2 inch) and put them in the steamer insert
17
Bring about 1 inch of water to a boil in the steamer pot, add the insert, cover, and cook for about 15 minutes, or until you can poke a paring knife into the stems and you can feel that there's still a little texture there
18
(Tooth, it's called
19
) Stir the cauliflower well a few times while it's steaming so that it cooks evenly
20
Dump about half of the cauliflower into a food processor
21
Measure out 3/4 cup of the steaming liquid, and pour in about 1/4 cup; purée until smooth
22
Now dump the rest of the cauliflower on top, add about 1/3 of the remaining liquid, and purée again
23
You'll need to stop and scrape and stir the purée a few times; add more liquid as you need to, but with the understanding that you really want to add as little liquid as you can get away with
24
With the motor running, process in the butter, salt, and pepper through the feed tube
25
Taste for seasoning and serve hot
26
(You can reheat over low heat in the same pan if you're not eating immediately)