Sunday, August 28, 2011

Cauliflower Puree

Sometimes I don't always tell the young one what he is eating. He likes this, although he knows something is getting by him (hint: it is a vegetable)
1 large head cauliflower, cored and cut up into 1-2 inch pieces
3 cups of water
1-2 cloves of garlic, peeled
2 Tablespoons goat cheese
2 Tablespoons Parmesan cheese, divided
Heat the water and salt over medium high heat until boiling. Add cut up cauliflower and garlic and cook until tender, about 15- 20 minutes.
Drain cauliflower and put into a food processor. Add goat cheese and 1 Tablespoon of Parmesan, process until smooth. A tablespoon of olive oil, butter, cream or milk can be added if mixture is too thick.
Put in serving dish, top with remaining tablespoon of Parmesan cheese, serve immediately.
Note: Substitute sour cream or butter for goat cheese, Blue cheese for other cheeses.
Use this as a base for a grilled steak or salmon. Or top with grilled onions.

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