Description
Creamy Cauliflower Puree is smooth and velvet on the tongue. Visually, this side dish is ivory and oozing elegance.
Ingredients
Scale
- 2 heads cauliflower
- 4 cups chicken stock
- 2 cups milk
- 3 ounces cream cheese, room temperature
- 3 Tablespoons unsalted butter
- 1/2 cup heavy cream, warmed
- 1 1/4 teaspoons salt
- 1/4 teaspoon coarse ground black pepper
- 1/4 teaspoon Tabasco sauce
- pinch fresh grated nutmeg
Instructions
- Trim the cauliflower and cut into into bite-sized pieces. Put the cauliflower into a large pot. Add the chicken stock and milk. Over medium high heat, bring the mixture to a low boil.Cover the pot with a lid and reduce the heat. Cook the cauliflower, covered, at a simmer.
- When the cauliflower is fork tender, about 10 minutes, remove it from the heat. Using a colander, strain the cooking liquid from the cooked cauliflower.
- Put the cauliflower back into the pot it was cooked in. Cover the top of the pot with a clean towel. Let the cauliflower sit, covered for about 5 minutes.
- Remove the towel from the cooking pot. Add the cream cheese, butter and warm cream to the cauliflower.
- Using an immersion blender, blend the cauliflower until it forms a puree and the cream cheese, butter and cream are absorbed. Add the salt, pepper, Tabasco and nutmeg. Blend until mixed into the puree.
- Serve cauliflower immediately.
- Category: Side