Daily Hampshire Gazette - Established 1786
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Cauliflower and Almond Puree

Serves 6

2 pounds cauliflower, cut into florets

1½ cups whole milk

¼ to ½ cup water

1 cup blanched whole almonds

2 tablespoons unsalted butter

2 to 3 tablespoons sugar

1 teaspoon kosher salt

Combine the cauliflower, milk, water and almonds in a large saucepan. Heat to a boil over medium-high heat; reduce heat to medium. Cover; simmer, stirring occasionally, until cauliflower is tender, 10 minutes.

Carefully transfer the mixture to a blender or food processor, working in batches if necessary; puree. Add the butter, sugar and salt; blend until very smooth. Reheat if necessary before serving.

Adapted from “Flavor Exposed” by Angelo Sosa

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