Cauliflower Purée
A cauliflower purée provides a great base for fish and meat, and is much lighter than traditional mash potatoes. Try this recipe with a variety of vegetables including carrots, parsnips or butternut squash.
Servings 2 cups
Ingredients
- 1/2 head large cauliflower
- 1 shallot chopped
- 1 clove garlic
- 1/4 c apple wine or vinegar or enough to simmer
- 1/2 c heavy cream
- 2 T butter
- juice of 1/2 lemon
- salt
Instructions
- Sauté the cauliflower with the shallots and garlic in oil.
- Add a splash of apple wine or vinegar and a pinch of salt and simmer until veggies are fork tender and vinegar reduced by half.
- Add cream and reduce by half again.
- Remove from heat, add butter, lemon and salt to taste.
- Cool the mixture completely and then purée in a blender, nutri bullet or hand mixer until smooth.
Notes
Note: this dish can be made ahead (2-3 days) and then reheated right before service.