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| This cauliflower puree may be used as a dip, a side, or to add to risotto. |
Cauliflower Puree
Recipe from Everyday Food: A Martha Stewart Magazine
Ingredients
- 1 head of cauliflower, washed and cut into florets
- 1/4 cup warmed chicken or vegetable broth
- salt and pepper
Directions
- Set a steamer basket in a saucepan with 2 inches simmering water. Add cauliflower; cover and steam until very tender (18 minutes).
- Transfer cauliflower to a food processor and season with salt and ground pepper. Gradually add broth until smooth, scraping down side as needed (add more broth for a thinner consistency).
- To store, refrigerate puree in an airtight container, up to 3 days. To serve, transfer to a bowl, season to taste with salt and pepper, and drizzle with 1 teaspoon EVOO. Makes about 2 cups.
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