Cauliflower Puree
If you don't have a steamer at home, simply place the cauliflower florets in a colander and set it over a large pot of boiling water. Cover and cook, stirring occasionally, for 15 minutes. This is how your grandmothers and great-grandmothers steamed vegetables.
- Cauliflower
- Butter
- Sea salt
- Ground black pepper
- Salt
- To make the puree, prepare the cauliflower. Remove the green leaves from the head, then cut out the core with a sharp knife. Separate the cauliflower into small florets and place them in a saucepan.
- Cover the cauliflower with cold, salted water and let it sit for 30 minutes to remove any insects (they will float to the surface). Drain the florets in a colander and rinse again under running water.
- Place the cauliflower in the steamer on the designated level. Add the appropriate amount of water (see your steamer instructions) to the tray and cook for about 15 minutes, stirring occasionally.
- Place half of the steamed cauliflower in a large blender or food processor bowl. Add approximately 60-100 ml of water from the steamer tray.
- Blend the cauliflower in a blender or food processor until smooth. Add the other half of the cooked cauliflower and blend everything together, adding a little more water.
- Add butter, salt, and freshly ground black pepper to the cauliflower puree in a blender or food processor. Blend and serve immediately.
Cauliflower, which we suggest making into a puree, is one of the few vegetables that has negative calories. That is, it provides the body with fewer calories than it expends on digestion.
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