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Cauliflower Puree A La Striped Bass 

  • 12 TBSP unsalted butter, divided use

  • 1 gallon (16 cups) cold water

  • 3 lemons, cut in half

  • 2 bay leaves

  • 1 sprig fresh thyme

  • 1 TBSP flour

  • Salt

  • 1 head cauliflower (leaves removed), washed and cut into 8 pieces

  • White pepper to taste 

Chop 8 TBSP of the butter into small pieces. Place the water in a large pot. Squeeze the juice from the lemons into the water. Add lemons to pot, along with the chopped butter, bay leaves, thyme, flour, 1 TBSP salt and the cauliflower. Bring to a boil and simmer until cauliflower is tender, about 10 minutes.

Remove cauliflower with slotted spoon. In 2 batches, puree it in a blender with the remaining 4 TBSP butter until very smooth.

Combine the batches, thinning the puree with a tablespoon or two of the cooking liquid if needed. (Puree should be silky and slightly thinner than mash potatoes, but still have some body.) Season with salt and white pepper.

Yield: 8 servings

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