When you don’t do carbs, but you want something like mashed potatoes to go with your big holiday meal. Or just your roast chicken. This recipe is super-easy, and very, very rich. There is more butter in this than I think I ever put in anything I’ve made. You’ve been warned!
Cauliflower Puree
2 heads cauliflower, cut into florets
2 sticks of salted butter
1 1/2 cups of cream
Salt and pepper
Preheat the oven to 350. Place an inch or so of water in a stockpot set over high heat and insert a steaming disc. Add the cauliflower florets and salt generously. Steam for 8 to 10 minutes, until soft but not mushy.
Meanwhile, roughly cut the butter and place that and the cream in a medium pot over medium heat. Once the butter is melted, gently whisk.
Remove the cauliflower to a sheet pan and place in the oven for 8 minutes, to dry them out a little.
Puree the cauliflower together with the butter, either by adding cauliflower to the pot with the cream and using a stick blender, or in batches in a blender.
Season with salt and pepper to taste.
The puree can be made up to 3 days ahead and gently reheated over medium low heat.
