Serves: 4
Total Calories: 119
1 Cut the cauliflower into 2-inch florets. Trim off the ends of the stems. Cut thick stems crosswise into 1/4-inch slices.
2 In a pot large enough to hold all the vegetables, combine the potatoes with 3 quarts cold water and salt to taste. Bring to a simmer and cook 5 minutes.
3 Add the cauliflower and cook until the vegetables are very tender, about 10 minutes. Drain the cauliflower and potatoes. Blend them until smooth with an electric mixer or hand-held blender. Do not overbeat them or the potatoes will become gluey.
4 Stir in the butter, cheese, and salt and pepper to taste. Serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Cauliflower Puree recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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