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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
Cauliflower Puree

Source: The Martha Stewart Show, December 2010


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


  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. 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. 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.

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