Cauliflower Purée

Cooking method

1. Step 1:

   

   How do you make cauliflower purée? Gather the ingredients. Pour filtered cold water into a pot and set it over high heat to boil. I use an ordinary small stainless-steel pot. You can cover the pot with a lid so the water boils faster.

2. Step 2:

   

   You can use either fresh or frozen cauliflower. Fresh should be washed under running water in advance and broken into florets. Frozen goes straight into the pot, without thawing. Salt the cauliflower and cook it over medium heat for about ten minutes after the water returns to a boil. Check for doneness with a fork: the florets should be soft inside. It's said that if you cover the pot at this stage, the cauliflower will turn yellow — and we don't want that.

3. Step 3:

   

   Drain the cooked cauliflower in a colander and transfer it to a blender. Add the softened butter. To soften the butter, just take it out of the refrigerator twenty minutes before you start the purée and leave it at room temperature.

4. Step 4:

   

   Pour low-fat cream into the blender for a richer, more delicate purée. Also add salt and a pinch of ground nutmeg. This gives the dish a special aroma. To lower the calorie count of the purée, you can replace the cream with low-fat milk. But be prepared: the creamy note in the dish will be gone for good.

5. Step 5:

   

   Blend the purée until smooth, pulsing the blender. A smooth texture is just as important in cauliflower purée as in mashed potatoes. Instead of a blender, you can use an ordinary metal potato masher. The soft florets mash beautifully by hand, too. Just pick whichever you're more comfortable working with.