Cauliflower Puree

  • Total Time:
  • Servings: 4

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  • One 2-pound head of cauliflower, cut into 1-inch florets
  • 2 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt and freshly ground pepper

How to make this recipe

  1. In a large pot of boiling salted water, cook the cauliflower florets until tender, about 8 minutes. Drain, reserving 3 tablespoons of the cooking water.

  2. In a food processor, combine the hot cauliflower with the butter, olive oil and the reserved cooking water and process until smooth. Season with salt and pepper and serve.

Contributed By

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