Smoooooooooooooooooooooth and ultra good!
Cauliflower Puree is my “GO-TO” item when I need one more something for plating. Simple, super quick and I always have these ingredients on hand. (at least 3 bags of frozen cauliflower rice in the freezer at all times!)
Adapted from: FoodandWine.com
Makes about 2 cups
Shown here with my Moroccan Baked Fish w/Peppers
Shown here with my Moroccan Baked Fish, this Creamy Cauliflower Puree is so easy and foolproof! I must serve it once a week, at least, but I'm always changing it up with various spices, oils or just plain...MORE GARLIC! Heat oven to 325 degrees. Boil a pot of water with a tablespoon of salt. Add the cauliflower and simmer until very soft (about 7-8 min). Drain well. Place the cauliflower on a baking sheet and bake for 5 minutes to dry out any moisture. This step seems time-consuming, pre-heating oven, etc, but I just know that it's part of the reason it becomes SO silky! 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. OR you may use the microwave for this but keep an eye out. Add the cauliflower and warm cream mixture to the food processor or blender. Process until smooth, 30-60 seconds, scraping down the sides with a spatula occasionally. If it's thicker than you like, thin out with more cream. Season with salt and cayenne and stir again. (adjust the level of cayenne to your personal preference of spicy) If you're not serving immediately, put this in a microwave safe bowl and reheat just before serving for 30 seconds, stir, and another 30 seconds. *Nutrition information is provided as a courtesy only and should be construed as an estimate rather than a guarantee."Cauliflower Puree
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