You need:
1 large head of cauliflower (or 1 10 oz. bag of frozen)
2 tbsp. unsalted butter
Trim cauliflower and cut into similar-sized florets. Put florets in a pot and cover with cold water. Put the lid on the pot and bring to a boil, over medium heat, until cauliflower is tender, about 15-18 minutes. Do not overcook, as the cauliflower will separate and fall apart. Drain, and while still hot, puree with butter until very smooth and creamy.
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