Cauliflower Purée

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Credit: Joseph M. Leonardi, CEC, Executive Chef, Somerset Club, Boston
The National Culinary Review, March 2010


2 t. canola oil
Florets from ¾ head cauliflower
3 oz. diced Vidalia or other sweet onion
3 oz. chicken stock
¼ cup heavy cream
2 T. unsalted butter
Salt and freshly ground pepper
Ground nutmeg


Method: Put oil in skillet. Add cauliflower and onion; cook slowly until onion is soft.
Add stock; simmer until cauliflower is tender. Transfer only onion and cauliflower to blender; add cream. Blend until smooth, adding as much of the stock in the skillet as needed. Blend in butter. Season with salt, pepper and nutmeg.


4 servings


Side, The National Culinary Review

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