- 1 head cauliflower
- 1 ½ cups heavy cream
- separated Salt to taste
- Cut cauliflower into medium size florets and discard stem and leaves. Reserve ¼ cup cream.
- Poach cauliflower in remaining cream in a medium saucepan over low heat until fork tender (approximately 15-20 minutes).
- Strain cauliflower over a large bowl and reserve cream for another use.
Blend cauliflower with ¼ cup of reserved fresh cream until smooth, adding a tablespoon or two of the reserved cream if needed to thin. Season with salt to taste.
Tip: Industrial strength blenders (such as a Vitamix) produce the smoothest sauce. Any excess cream can be used in savory applications. Try adding a splash to steamed mussels or use it to make quiche.
Bottega Americano 1195 Island Ave. San Diego 619-255-7800