This cauliflower puree is to die for! I think it is my new favorite side dish. I made this the other night and to be honest, I could have eaten all of it by myself, and I would have been happy to have nothing but this puree on my plate for dinner. How can you go wrong with cauliflower, cream, butter and salt? We ate late the other night, so the boys never had a chance to try this. I think I’m going to make this again tomorrow just so the boys can give it a try. I’m hoping that one of them just might like it. If they don’t, all the more for me!

Hot Buttered Cauliflower Puree
Recipe adapted from John Besh at FoodandWine.com

Two 2-pound heads of cauliflower, cored and separated into 2-inch florets
2 cups heavy cream
1 1/2 sticks unsalted butter
Salt
Cayenne pepper

Preheat the oven to 375°. In a large pot of boiling salted water, cook the cauliflower florets until tender, about 7 minutes. Drain well. Spread the cauliflower on a large rimmed baking sheet. Bake for about 20 minutes, to dry it out and to roast it a bit.

In a small saucepan, combine the heavy cream with the butter and bring to a simmer over moderate heat just until the butter is melted.

Working in batches, puree the cauliflower in a blender with the warm cream mixture, or use an immersion blender to combine them. Transfer the puree to a medium microwave-safe bowl. Season with salt and cayenne.   Just before serving, reheat the puree in the microwave in 1-minute intervals, stirring occasionally.

The cauliflower puree can be refrigerated overnight and reheated in a microwave.

Yield: 12 servings

One year ago: Brownie Buttons
Two years ago: Corn and Black Bean Salad with Basil-Lime Vinaigrette