This doesn't need much of an introduction... This was the best pureed cauliflower I've had. Normally it's just a very weak substitution for mashed potatoes, but this stood on it's own as just plain delicious. Steaks were seasoned and then pan fried. I reheated the leftover cauliflower the next day, added some half and half, cut up a baguette, and presto-magicko cauliflower soup for lunch!
Bottomline: 4.0 Stars
Pureed CauliflowerIngredients
1 head cauliflower, 2 to 2 1/2 pounds
3 tablespoons unsalted butter
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic
chopped chives
Method
Pull the leaves off the cauliflower and cut out the core in a kind of cone-shaped section. Then pull the florets off the head with your fingers, using a knife when you need to. Break or cut the florets into smaller, regular pieces (about 1 1/2 inch) and put them and the garlic in the steamer insert. 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. (Tooth, it's called.) Stir the cauliflower well a few times while it's steaming so that it cooks evenly.
Dump about half of the cauliflower into a food processor. Measure out 3/4 cup of the steaming liquid, and pour in about 1/4 cup; purée until smooth. Now dump the rest of the cauliflower on top, add about 1/3 of the remaining liquid, and purée again. 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. With the motor running, process in the butter, salt, and pepper through the feed tube. Stir in chopped chives. Taste for seasoning and serve hot. (You can reheat over low heat in the same pan if you're not eating immediately.)
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