You may also like
Categories:Viewed: 62 - Published at: 6 years ago
Ingredients
- Two 2-pound heads of cauliflower, cored and separated into 2-inch florets
- 2 cups heavy cream
- 1 1/2 sticks unsalted butter
- Salt
- Cayenne pepper
Method
- Preheat the oven to 325.
- In a large pot of boiling salted water, cook the cauliflower florets until tender, about 7 minutes.
- Drain well.
- Spread the cauliflower on a large rimmed baking sheet.
- Bake for about 5 minutes, to dry it out.
- In a small saucepan, combine the heavy cream with the butter and bring to a simmer over moderate heat just until the butter is melted.
- Working in batches, puree the cauliflower in a blender with the warm cream mixture; transfer the puree to a medium microwave-safe bowl.
- Season with salt and cayenne.
- Just before serving, reheat the puree in the microwave in 1-minute intervals, stirring occasionally.
