Recipes

Cauliflower Purée

1 Mins read
0
27
0
Share
Scroll to recipe
Share
Cauliflower Purée

Cauliflower Purée

amanda

Equipment

  • - Blender: High-powered blender capable of finely pulverizing ingredients, perfect for smooth purees from cauliflower

  • - Vegetable Chopper: Adjustable chopping tool that can chop cauliflower into even pieces for uniform puree

  • - Food Processor: Versatile tool to chop, slice, and blend vegetables like cauliflower into smooth puree

  • - Immersion Blender: Compact handhran blade blender suitable for making purees directly in the pot

  • - Soup Immersion Blender: Designed to blend soups and purees directly in the pot

  • - Steam Puree Maker: Specialized appliance that steams cauliflower and purees it in a single step, preserving nutrients

  • - Vegetable Grater: Tool for finely shredding vegetables into small pieces as the first step in making a puree

  • - High-Speed Blender: Offers powerful blending capabilities for creating smooth cauliflower puree

  • - Mini Food Processor: Smaller version of a food processor, ideal for home kitchens and making manageable quantities of purees

  • - Handheld Steamer: Convenient tool for steaming cauliflower before pureeing, aiding in nutrient retention and smooth consistency

  • - Blender Jar: Simple yet effective alternative using jars and immersion blenders to create cauliflower puree

Ingredients

  • 1 head cauliflower, 2 to 2 1/2 pounds

  • 3 tablespoons unsalted butter

  • 1 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

Instructions

1

Instruction 1

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, or until you can poke a paring knife into the stems and you can feel that there's still a little texture there. (Tooth, it's called.) Stir the cauliflower well a few times while it's steaming so that it cooks evenly.
2

Instruction 2

Dump about half of the cauliflower into a food processor. Measure out 3/4 cup of the steaming liquid, and pour in about 1/4 cup; purée until smooth. Now dump the rest of the cauliflower on top, add about 1/3 of the remaining liquid, and purée again. 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, salt, and pepper through the feed tube. Taste for seasoning and serve hot. (You can reheat over low heat in the same pan if you're not eating immediately.)
0
27
0
Share
You may also like
Recipes

hot-buttered-rum

1 Mins read
Introduction Discover the cozy warmth and delightful flavors of a timeless classic. The Hot Buttered Rum recipe invites you to indulge in…
Recipes

Fish Vermicelli with Fresh Dill and Pineapple Sauce

1 Mins read
Introduction Dive into the delightful world of flavors with “Fish Vermicelli with Fresh Dill and Pineapple Sauce”, a unique culinary experience that…
Recipes

Endive and Chicory Salad with Grainy Mustard Vinaigrette

2 Mins read
Introduction This Endive and Chicory Salad with Grainy Mustard Vinaigrette is a delightful combination of the earthy, slightly bitter flavors of Belgian…

Leave a Reply

Your email address will not be published. Required fields are marked *