Recipe #97 - Cauliflower Fauxtatoes


1 head cauliflower, 2 to 2 1/2 pounds
3 tablespoons unsalted butter
2 teaspoons garlic - minced (or roasted and smushed is good too)
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 oz. cream cheese
A little sprinkle of cheddar

Pull the leaves off the cauliflower and cut out the core in a kind of cone-shaped section. Then pull the florets off the head with your fingers, using a knife when you need to. Break or cut the florets into smaller, regular pieces (about 1 1/2 inch) and put them in the steamer insert. Bring about 1 inch of water to a boil in the steamer pot, add the insert, cover, and cook for about 15 minutes. Stir the cauliflower well a few times while it's steaming so that it cooks evenly.

Dump the cauliflower into a food processor. Add about 1/4 cup of the steaming liquid; purée until smooth. You'll need to stop and scrape and stir the purée a few times; add more liquid as you need to, but with the understanding that you really want to add as little liquid as you can get away with. With the motor running, process in the butter, garlic, cream cheese, salt, and pepper through the feed tube. Taste for seasoning. Throw a little grated cheddar cheese on top when serving.

Read More http://www.epicurious.com/recipes/food/views/Cauliflower-Puree-236315#ixzz19WFDFwud

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