Cauliflower and Almond Puree
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