Name: Capitol Hill Cauliflower Puree
Yield: 6 to 8 servings
Ingredients: 2 heads cauliflower; 1 Tbsp. olive oil; 3 cups whole milk; 1 cups half and half; ½ tsp. salt; 2 Tbsp. unsalted butter; ¼ cups lemon juice

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Capitol Hill Cauliflower Puree

Recipe by David Trout, Savory Spice – Lincoln Square/Chicago, IL owner

Healthy Cooking

Creamy and delicious alternative to mashed potatoes.

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Serves 6 to 8 servings

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Ingredients

2 heads cauliflower 1 Tbsp. olive oil 3 cups whole milk 1 cups half and half

2 Tbsp. Capitol Hill Seasoning

½ tsp. salt

¼ tsp. Fine White Sarawak Pepper

2 Tbsp. unsalted butter ¼ cups lemon juice

Directions

Cut cauliflower heads into small florets. Set oven to broil. Place half of the florets on a baking sheet and spray or brush with olive oil. Place baking sheet on middle rack of oven and broil until florets are roasted to a medium brown color, about 20 min. Meanwhile, in a large saucepan, bring remaining cauliflower, milk and half and half to a simmer over medium heat. Cover, reduce heat to low and continue to cook until florets are soft, about 20 min. Strain mixture through a colander, reserving both florets and liquid. Place roasted and boiled florets together in a food processor. Add one third of reserved liquid, Capitol Hill Seasoning, salt, white pepper, butter and lemon juice. Puree, adding more reserved liquid as needed to reach desired consistency.