Cauliflower Puree with Gruyère

  • Total Time:
  • Servings: 4

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  • One 2-pound head of cauliflower, cut into 1-inch florets
  • 2 ounces Gruyère cheese, coarsely grated (3/4 cup)
  • 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 cheese, butter, olive oil and the reserved cooking water and process until smooth. Season with salt and pepper and serve.

Contributed By Published March 2013

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