Cauliflower Purée Recipe

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Ingredients:

Serving

1 quart half-and-half
1 head cauliflower (2 lb), cut into 1-inch-wide florets
1 tsp kosher salt
1/8 tsp white pepper

Directions:

Bring half-and-half with cauliflower, covered directly with a round of parchment paper, just to a boil in a 3-quart heavy saucepan over moderate heat, then reduce heat and simmer until cauliflower is tender, 10 to 12 minutes.
Transfer cauliflower with a slotted spoon to a blender and blend with 1/4 cup cooking liquid until smooth (use caution when blending hot liquids), then add salt and pepper. Reheat over low heat, stirring occasionally, before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	370.67 Kcal (1552 kJ)
Calories from fat	260.71 Kcal
		% Daily Value*
Total Fat	28.97g	45%
Cholesterol	89.31mg	30%
Sodium	697.01mg	29%
Potassium	992.77mg	21%
Total Carbs	21.04g	7%
Sugars	4.54g	18%
Dietary Fiber	4.55g	18%
Protein	11.78g	24%
Vitamin C	111.3mg	185%
Calcium	303.7mg	30%

Amount Per 100 g
Calories	78.96 Kcal (331 kJ)
Calories from fat	55.54 Kcal
		% Daily Value*
Total Fat	6.17g	45%
Cholesterol	19.03mg	30%
Sodium	148.48mg	29%
Potassium	211.48mg	21%
Total Carbs	4.48g	7%
Sugars	0.97g	18%
Dietary Fiber	0.97g	18%
Protein	2.51g	24%
Vitamin C	23.7mg	185%
Calcium	64.7mg	30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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