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Cauliflower Puree with Gruyère

  • TOTAL TIME: 20 MIN
  • SERVINGS: 4
  • BASIC-EASY
  • FAST
  • VEGETARIAN
  1. One 2-pound head of cauliflower, cut into 1-inch florets
  2. 2 ounces Gruyère cheese, coarsely grated (3/4 cup)
  3. 2 tablespoons unsalted butter
  4. 1 tablespoon extra-virgin olive oil
  5. Kosher salt and freshly ground pepper
  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.