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Cauliflower Purée

4.8

(92)

Cauliflower Puree

Editor's note: The recipe and introductory text below are from Ted Allen's The Food You Want to Eat. For Allen's tips on throwing a Thanksgiving party, click here.

Mashed potatoes really serve primarily as a silky, textural vehicle for butter, cream, and salt, in my view. Cauliflower does an excellent job as well — and considering all the other carb sources on your table today, there's no harm in a whipped white dish that contains few of them.

Steaming works better than boiling for this purée because boiling leaches flavor out of the cauliflower. You can get a big pot with a steamer insert anywhere for about $20.00. But go ahead and boil if you need to; just use less liquid to thin the purée. (The cauliflower will have absorbed a lot of water in boiling.)

There's no law that says you can't purée other quick-cooking vegetables as well; imagine whirled peas, as the Phish fans used to exhort on their Volvo bumpers. The bright green color looks fantastic on a plate.

Cook's Note:

Cauliflower is an excellent canvas for other flavors. I like things spicy and I love mustard, so I sometimes add a tablespoon of Colman's, the amazing English mustard powder, to this purée;. You might also add curry powder, grated Parmigiano, crumbled blue cheese, or a chopped fresh herb.

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