Cauliflower and almond puree
This is adapted from chef “Flavor Exposed” by Angelo Sosa, who suggests serving it with lamb or any red meat. The almonds accentuate the vegetable’s nuttiness and “are a beautiful texture and contrast for the puree.”
2 pounds cauliflower, cut into florets
1 1/2 cups whole milk
1/4 to 1/2 cup water
1 cup blanched whole almonds
2 tablespoons unsalted butter
2 to 3 tablespoons sugar
1 teaspoon kosher salt
Combine the cauliflower, milk, water and almonds in a large saucepan. Heat to a boil over medium-high heat; reduce heat to medium. Cover; simmer, stirring occasionally, until cauliflower is tender, 10 minutes.
Carefully transfer mixture to a blender or food processor, working in batches if necessary; puree. Add butter, sugar and salt; blend until very smooth. Reheat if necessary before serving. Makes 6 servings.
Per serving: 245 calories, 19 g fat, 5 g saturated fat, 16 mg cholesterol, 15 g carbohydrates, 8 g protein, 369 mg sodium, 4 g fiber.