HOT, BUTTERED CAULIFLOWER PUREE
One 1-pound head of cauliflower, cored and separated into 2-inch florets
1 cup heavy whipping cream
¾ stick (6 Tbsp.) unsalted butter
1. Preheat oven to 325°F.
2. In a large pot of boiling salted water, cook the cauliflower florets until tender, about 7 minutes. Drain well. Spread the cauliflower on a large rimmed baking sheet. Bake for about 5 minutes, to dry it out.
3. In a small saucepan, combine the heavy cream with the butter and bring to a simmer over moderate heat just until the butter is melted.
4. Working in batches, puree the cauliflower in a blender with the warm cream mixture; transfer the puree to a medium microwave-safe bowl. Season with salt and cayenne. Just before serving, reheat the puree in the microwave in 1-minute intervals, stirring occasionally.
*Make ahead tip: The cauliflower puree can be refrigerated overnight and reheated in a microwave; stir occasionally.
Recipe Source: Food and Wine
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