Thursday, October 7, 2010

Cauliflower Puree with Cumin

While I was really tempted to make Roasted Cauliflower again because it was so delicious, I decided I needed to branch out and try something new. The cauliflower puree was nice, but not nearly as flavorful as roasted cauliflower. The next time I try to make a cauliflower puree, I plan on roasting the cauliflower instead of boiling it so I'll get all the depth of flavor from roasting with the consistency of a puree. Pureed cauliflower is a nice alternative to mashed potatoes and can take on the flavor of any of your favorite spices.

Cauliflower Puree with Cumin
from Food and Wine
serves 4

One 2-pound head of cauliflower, cut into 1-inch florets
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
Kosher salt and freshly ground pepper

1. In a large pot of boiling salted water, cook the cauliflower florets until tender, about 8 minutes. Drain, reserving 3 tablespoons of the cooking water.

2. In a food processor, combine the hot cauliflower with the butter, olive oil, cumin and the reserved cooking water and process until smooth. Season with salt and pepper and serve.

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