- 1
- 5 mins
- 5 mins
Ingredients
- 1 large head white cauliflower
- 4 tablespoons extra-virgin olive oil
- 1 cup water
- 1 cup heavy cream
- 2 teaspoons fresh lemon juice, plus extra as needed
- kosher salt
- freshly ground black pepper
- 1 sprig fresh Italian parsley, for garnish
Preparation
Step 1
Step 1 - Preparing the cauliflower:
Cut and break the heads into ½- to ¾-inch florets. There should be 5 cups of florets.
Step 2 - Cooking the cauliflower:
Heat the oil in a heavy large saucepan or sauté pan over high heat. Add the florets and toss to coat for 1 minute. Add 1 cup water and bring to a boil. Cover and cook 2 minutes. Season with salt and pepper. Add about ½ cup of the cream and the lemon juice. Bring to a boil. Cover and cook, stirring occasionally, until tender-crisp, 3 to 4 minutes. Remove from the heat.
Step 3 - Blending & serving the puree:
Working in batches if necessary, spoon the cauliflower and cooking liquid into a blender or a food processor. Blend to make a smooth puree, adding more cream as needed and scraping down the sides occasionally. Return the puree to the pan. Season to taste with salt, pepper, and more lemon juice, if desired. Rewarm over medium-low heat, adding a little more liquid if needed, stirring frequently. Transfer to a serving bowl and garnish with parsley.