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Epicurious

Cauliflower Purée

3.6

(10)

The leftover cooking liquid makes the perfect base for a soup or white sauce.

This recipe is an accompaniment for Rack of Lamb and Roasted Cabbage with Cauliflower and Date Purées .

Recipe information

  • Total Time

    30 min

  • Yield

    Makes 4 side-dish servings

Ingredients

1 quart half-and-half
1 head cauliflower (2 pounds), cut into 1-inch-wide florets
1 teaspoon kosher salt
1/8 teaspoon white pepper

Special Equipment

parchment paper

Preparation

  1. Step 1

    Bring half-and-half with cauliflower, covered directly with a round of parchment paper, just to a boil in a 3-quart heavy saucepan over moderate heat, then reduce heat and simmer until cauliflower is tender, 10 to 12 minutes.

    Step 2

    Transfer cauliflower with a slotted spoon to a blender and blend with 1/4 cup cooking liquid until smooth (use caution when blending hot liquids), then add salt and pepper. Reheat over low heat, stirring occasionally, before serving.

TagsCauliflowerVegetableSideDinnerGluten FreeNut FreeVegetarianEasy5 Ingredients or FewerSimmerBlenderGourmet
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