(This isn't the same recipe, however the video shows the process)
1 medium head cauliflower (about 8 cups)
4 cloves garlic
1/3 cup skim milk, buttermilk, or nonfat sour cream (not containing titanium dioxide)
1 pat soft butter or margarine, about 1 teaspoon
½ teaspoon salt
Pepper to taste
Chip the cauliflower into florets. Place them in boiling water in a saucepan along with the garlic, if desired, and cook about 6 minutes, or until soft.
Drain off the liquid and put the florets in a blender, food processor or medium bowl. Add about half of the skim milk (or buttermilk or nonfat sour cream) and the butter or margarine. Puree mechanically or by hand until mostly creamy but with some slight lumps for texture. Add the extra liquid as needed during the blending. Add salt and pepper to taste.
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