unsalted butter, divided use
(16 cups) cold water
cut in half
cauliflower (leaves removed), washed and cut into 8 pieces
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.
cauliflower with slotted spoon. In 2 batches, puree it in a
blender with the remaining 4 TBSP butter until very smooth.
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.
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