The leftover cooking liquid makes the perfect base for a soup or white sauce.
This recipe is an accompaniment for Rack of Lamb and Roasted Cabbage with Cauliflower and Date Purées .
Recipe information
Total Time
30 min
Yield
Makes 4 side-dish servings
Ingredients
1 quart half-and-half
1 head cauliflower (2 pounds), cut into 1-inch-wide florets
1 teaspoon kosher salt
1/8 teaspoon white pepper
Special Equipment
parchment paper
Preparation
Step 1
Bring half-and-half with cauliflower, covered directly with a round of parchment paper, just to a boil in a 3-quart heavy saucepan over moderate heat, then reduce heat and simmer until cauliflower is tender, 10 to 12 minutes.
Step 2
Transfer cauliflower with a slotted spoon to a blender and blend with 1/4 cup cooking liquid until smooth (use caution when blending hot liquids), then add salt and pepper. Reheat over low heat, stirring occasionally, before serving.
