Cauliflower Puree from thekitchn.com
Lamb Meatballs with Pine Nuts in a Lemony Tomato Sauce from The New Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, pg. 100
Cauliflower Purée
serves 6
1 onion, chopped
1/4 cup butter
1 medium head cauliflower, cut into pieces
4 cloves garlic, peeled
3 cups milk
Salt and pepper to taste
In a large saucepan over medium heat, soften the onion in 2 tablespoons butter. Add the cauliflower, garlic and milk. Season with salt and pepper. Bring to a boil. Reduce the heat, cover and simmer gently until the cauliflower is tender, about 15 minutes. Drain well, setting aside the liquid for another use.
In a food processor, purée the cauliflower with the remaining 2 tablespoons of butter and no more than 1/4 cup of the cooking liquid. (This is where you can substitute a bit of milk or cream.) Adjust the seasoning, then serve.
Notes: Not enough "lemony tomato sauce"
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