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Silky Pureed Cauliflower with Buttermilk, Chives and Garlic |
by Jess Thomson
Serves 4 to 6 | Start to finish: 20 minutes
from Edible Seattle May/June 2009
Comforts like mashed potatoes. Tastes like sour cream and onion potato chips.
1 head (about 2 1/2 pounds) cauliflower, greens removed, cut into florets
1 large clove garlic, crushed
1 tablespoon unsalted butter
1/4 to 1/2 cup buttermilk
3 tablespoons chopped fresh chives
Salt to taste
Fill a large saucepan with an inch of water and bring to a boil over high heat. Add the cauliflower and garlic, cover, and steam for about 10 minutes, or until completely soft and tender. Drain and transfer cauliflower to a food processor. Add butter and buttermilk (less for a thicker puree, more for a tangier one), and whirl until completely smooth. Add chives, pulse, and season to taste with salt. Serve warm.
Note: Cauliflower can also be made ahead, refrigerated overnight, and reheated in a small saucepan over low heat or in the microwave.
Gluten-free ~ Vegetarian
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