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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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The leftover cooking liquid makes the perfect base for a soup or white sauce. This recipe is an accompaniment for Rack of Lamb and Roasted Cabbage with Cauliflower and Date Purées . Ingredients:
1 quart half-and-half |
1 head cauliflower (2 pounds), cut into 1-inch-wide florets |
1 teaspoon kosher salt |
1/8 teaspoon white pepper |
Directions:
1. 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.
2. 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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