Cauliflower Purée

Ingredients

  • 1/3 cup chicken broth
  • 1 garlic clove
  • ½ pound cauliflower florets
  • ½ teaspoon salt
  • 2 tablespoons heavy cream
  • 1 teaspoon unsalted butter

Simmer cauliflower, garlic, broth, and salt in a small saucepan, covered, until cauliflower is very tender, about 10 minutes. Purée mixture with cream and butter in a food processor until smooth (use caution when blending hot liquids), or mash with a potato masher or a fork.

View full recipe at Epicurious

Comments

Variations on Cauliflower Purée

  • Cauliflower Puree
    • 2 tablespoon(s) unsalted butter
    • Kosher salt and freshly ground pepper
    • 1 tablespoon(s) extra-virgin olive oil
    • 1 2-pound head of cauliflower
  • Cauliflower Purée
    • 1 cauliflower, 2 to 2 1/2 pounds
    • 1 teaspoon kosher salt
    • 3 tablespoons unsalted butter
    • 1/4 teaspoon freshly ground black pepper
  • Cauliflower Purée
    • parchment paper
    • 1/8 teaspoon white pepper
    • 1 quart half-and-half
    • 1 teaspoon kosher salt
    • 1 cauliflower


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