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Hometown Recipes: Pureed Cauliflower

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By Erin Walgamuth

This week's recipe is super simple and is made using only four ingredients. I make this cauliflower dish often instead of mashed potatoes. You can add more parmesan cheese and butter if you like. I don't add extra salt as the butter and cheese provide enough for our taste, but you can add more if you prefer.

This dish compliments most anything that you would serve alongside mashed potatoes. Feel free to be creative with add-ins such as finely chopped fresh chives, crumbled bacon, roasted garlic, or a different cheese for example.

I have made this recipe with heavy cream instead of the 2% milk. I used a 1 ¾ pound cauliflower which I bought at Food 4 Less for $1.77. The nice thing about this side dish is that you can adjust the cheese and butter to what ever size cauliflower you have purchased. If the cauliflower is smaller than 1 ¾ pounds, you may want to use less butter and cheese, but then again, you may not.

 

Pureed Cauliflower

Serves four as a side

Cauliflower 1 ¾ pounds
3 tablespoons butter
2 tablespoons 2% milk
3 tablespoons parmesan cheese

4 quart pot filled with about 1 inch of water. Put a steamer basket inside. Water should come up to underside of basket.

I do not immerse the cauliflower in water as this makes the finished product watery.

Remove cauliflower florets from stem. Steam florets for about 15 minutes or until very tender.

Using a slotted spoon, spoon cooked cauliflower into the bowl of a food processor. If the florets are large use a rubber spatula to break them up into smaller pieces as this will make the blending process faster.

Add the butter, milk and parmesan cheese, blend until smooth. Taste and adjust add-ins if you like. Serve.

 

Erin Walgamuth has been an assistant Food Stylist for television and print for the past 26 years and writes this column using her own recipes. Check out her other creations in our Hometown Recipe section.