Cauliflower Puree with Toasted Pine Nuts
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Ian Knauer
This pretty white puree looks great on the table, and the flavor doesn't disappoint. Steaming the cauliflower and garlic in milk brings out their natural sweetness, while delicate toasted pine nuts lend sophistication.
- 3 heads cauliflower, trimmed (about 6 pounds total)
- 4 garlic cloves, peeled
- 3/4 cups whole milk
- 1 3/4 teaspoons salt
- 3/4 teaspoon black pepper
- 1 cup pine nuts, toasted
- Cut cauliflower into 1-inch chunks. Smash garlic cloves, then combine with cauliflower, milk, salt, and pepper in a large pot. Bring milk to a boil, covered, then boil, covered, until cauliflower is very tender, about 20 minutes.
- Puree cauliflower and cooking liquid in batches in a food processor until smooth. (Use caution when blending hot liquids.) Transfer cauliflower to a serving dish and season with salt and pepper to taste. Sprinkle with pine nuts.