Gratuitous recipe post, because this is maybe the best thing I’ve ever made, and I forgot to share it with you when I fixed it for Christmas dinner:
Cauliflower Puree
(adapted from a lot of way more complicated recipes)
Head of cauliflower
Half a stick of butter (NOT margarine)
Water
Wash the cauliflower, remove the leaves, cut it into florets, and cut the stem into smallish chunks. Cover with water and boil until cauliflower is tender (somewhere around half an hour, give or take). Add water as necessary to keep it from boiling dry and burning. (I learned that the hard way.) Drain and put in a food processor with the butter. Process until completely smooth.
I can’t explain how this tastes. It’s not like cauliflower at all. It’s kind of like mashed potatoes, except it has more flavor. The butter makes it wonderful.
Things are quiet this evening at the House of the Lifted Lorax. I’m just puttering around the house, doing little bits of big projects (15 minutes at a time, like FlyLady recommends), and trying to decide whether it’s cold enough to justify building a fire just so I can test-drive my new camp oven.
Hope you’re enjoying your Friday evening.
Emily
Red Fork Hippie 