Italian Cauliflower Puree
I thought I'd try to do a cauliflower puree. Vegan. No cream. No butter. I kept it pretty simple.
2 cups cauliflower florets
1 cup water
1 tbl olive oil
3 cloves garlic
2 tsps salt
1 tsp black pepper
2 tsps dry basil
1 tsp crushed pepper flakes
Simmer all ingredients in a medium sauce pot over medium heat.
When the cauliflower is tender enough to mash with a spoon remove from the heat and let cool for 10 minutes.
Use an immersion blender or a pitcher blender to puree and emulsify.
It's the flavor of tomato sauce without the acid bite. It has the silky texture of cauliflower with a strong italian backbone.
Shown with crispy dry rubbed tofu cubes, broccoli salad and easy sriracha mustard sauce.