Puréed Cauliflower with Olive Oil and Fresh Herbs
Ingredients
¼ cup
milk
1 tsp.
kosher salt, divided, plus more for seasoning
24 oz.
cauliflower florets
1 tbsp.
Kowalski's Unsalted Butter
- Kowalski's Extra Virgin Olive Oil, to taste
- fresh chives, snipped, to taste
- freshly ground Kowalski's Black Peppercorns, to taste
Directions
- Add milk and ½ tsp. salt to a medium saucepan; warm over medium heat.
- Meanwhile, cook cauliflower according to pkg. directions; transfer to a blender with remaining salt and butter.
- Add ½ of the warm milk; secure top on blender and purée mixture until smooth.
- Add remaining milk a bit at a time until desired consistency is reached.
- Drizzle with oil; garnish with chives and season to taste with salt and pepper.
