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Cauliflower Puree

Use Jessica Seinfeld's creamy cauliflower puree to make the Bird's Nest pasta recipe from her cookbook "Double Delicious!"

  • yield: Makes 3 1/2 cups

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Ingredients

  • 1 (2 1/2-pound) head cauliflower, florets only

Directions

  1. Step 1

    Fill a pot 1-inch high with water. Add a steamer basket, cover, and bring water to a boil over medium-high heat.

  2. Step 2

    Place florets in steamer basket in 1 to 2 even layers; cover and steam 8 to 10 minutes. Drain and transfer to the bowl of a food processor or jar of a blender; process until smooth, add water, a teaspoon at a time, if necessary.

  3. Step 3

    Measure cauliflower into 1/2-cup portions and transfer each portion to a resealable plastic bag. Purees may be kept refrigerated up to 3 days and frozen for up to 3 months.

Source
The Martha Stewart Show, December 2010

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