PUREE OF CAULIFLOWER

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We have had hurricane Sandy and a Nor'easter Storm that carpeted our town with 4" of snow. It is cold and dark by 4:30, petrol is at a shortage, and public transportation is packed and slow.
I cant think of a more perfect time to rush to the kitchen to cook up something warm and comforting. My Turkey and Carrot Stew with a Puree of Cauliflower would hit the mark. You may rethink Mashed Potatoes with this dish. The cauliflower is light, airy and decadent. It soothes the soul and warms the heart and chases away those Stormy Blues.

RECIPE
4 Servings

1 small cauliflower
1/2 cup whole milk
2 tablespoons butter
cayenne pepper (optional0
salt to taste

  1. Preheat the oven to 325°. In a large pot of boiling salted water, cook the cauliflower florets until tender, about 7 minutes. Drain well. Spread the cauliflower on a large rimmed baking sheet. Bake for about 5 minutes, to dry it out.
  2. In a small saucepan, combine milk, and butter and bring to a simmer, until the butter is melted.
  3. Puree the cauliflower in a blender with the milk mixture.
  4. Transfer to a bowl and season with salt and cayenne. 
Make Ahead The cauliflower puree can be refrigerated and reheated in a microwave, when serving.


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