As promised, here is the recipe for the cauliflower puree we made last night:
3 cups chopped cauliflower florets
1 1/2 cups cubed peeled potatoes
1 1/2 cups water
3/4 cup fat-free lower-sodium chicken broth (or whatever you have)
salt, pepper, butter, red pepper flakes
Cook the cauliflower and potatoes in the water/broth until it boils. Continue cooking covered over medium heat for 6 minutes or until potatoes are tender. Then take it off the heat, leave the lid on and let it set for 10 minutes. Pour everything into the blender. Add 1 1/2 tbsp unsalted butter (or margarine works too) salt, pepper, and some red pepper flakes (like 1/8 tsp). Blend until smooth. Taste and adjust seasonings as necessary.
That’s it! It’s that easy! Serve it like a soup with crusty bread and a dollop of pesto or sour cream, add cheese and bacon and make it like loaded baked potato soup, serve it topped with scallops or shrimp like I did…the possibilities are there!
What did we have tonight? We made homemade Out and In burgers. (In honor of one of our favorite burger joints that we don’t get to often enough because the closest one is 4 hours away!) We grilled turkey burgers and onions and made secret sauce with ketchup, mayo and pickle relish. Delish!