Cauliflower Puree

This Thanksgiving why not try a smooth, creamy and delicious Cauliflower puree instead of the traditional mashed potatoes?  This fabulous recipe is simple and amazingly delicious.  I have served it to some serious doubters, some particular eaters and some unwitting guests–everyone last one loved it!  It is around 89 cal per 1 cup/serving compared to traditional mashed potatoes that weigh in around 238 cal per 1 cup/serving.  For me, the answer is an easy one…we are doing it!  mmmmm

Cauliflower Purée

Total time: 30 min

Ingredients

• 1 quart half-and-half (please use organic if possible)
• 1 head cauliflower (2 pounds), cut into 1/2-1-inch-wide florets
• 1 teaspoon kosher salt
• 1/8 teaspoon white pepper
• Special equipment: parchment paper

Preparation

Bring half-and-half with cauliflower, covered directly with a round of parchment paper, just to a boil in a 3-quart heavy saucepan over moderate heat, then reduce heat and simmer until cauliflower is tender, 10 to 12 minutes.  I measure the parchment paper by drawing around the top of the pan or lid and then cutting it about 1/4″ smaller.  The parchment paper helps to keep it from boiling over and making a big mess on your stove-very wise to keep a close watch!

Transfer cauliflower with a slotted spoon to a blender and blend with 1/4 cup cooking liquid until smooth (use caution when blending hot liquids), then add salt and pepper.   If you have one of those hand blenders, it works great for this!  

This can be made ahead and reheated over low heat, stirring occasionally, before serving.  I save some of the left over half and half to use for reheating.