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Tuesday, May 3, 2011

Horseradish Pureed Cauliflower

Pureed cauli was probably the one serious mainstream thing to come out of the faddish no-carb/low-carb diets.  It's delish, though can be a little chunky, soupy or bland (or high in sodium, if the chef is compensating for the lack of flavor with a heavy hand on the salt shaker).  MY recipe is none of those things, so enjoy!

Horseradish Pureed Cauliflower
Makes 6 servings

8 cups cauliflower florets (1 large head)
2 tbsp unsalted butter
4 tbsp milk
2 tbsp prepared horseradish (not horseradish sauce)

Boil cauliflower for 15 minutes, until very tender.  Drain well, stir and let stand in the colander for about 5 minutes to allow extra moisture to steam off.

Add cauliflower to a food processor (if you mash by hand, you risk leaving cronchy chunkage in your puree) with butter.  Pulse several times, then add milk and horseradish.  Turn food processor on and process for 3-4 minutes, until very smooth.  Serve immediately, or fridge/freeze in a tupperware container and reheat when ready.

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