Cauliflower Puree
Hosea Rosenberg demonstrates a creamy cauliflower puree recipe.
Creamy Cauliflower Puree
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The Martha Stewart Show, November 2009
- Yield Serves 12
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Ingredients
- 5 pounds cauliflower, broken into very small florets
- 1 cup (2 sticks) unsalted butter
- 2 cups heavy cream
- Freshly grated nutmeg
- Coarse salt and freshly ground white pepper
Directions
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Melt butter in a large, wide saucepan over medium-low heat. Add cauliflower and cook, stirring frequently, about 5 minutes. Add cream, 1/4 cup water, and season with freshly grated nutmeg, salt, and pepper. Bring to a simmer; cover and reduce heat to low. Let simmer for 10 minutes.
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Working in batches, transfer cauliflower mixture to the jar of a blender or bowl of a food processor; blend until smooth. Season with salt and pepper and serve hot.
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