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Food & Wine Annual Cookbook 2008
Food & Wine Magazine
New Orleans chef John Besh's three-year-old son loves this silky, luscious cauliflower puree, which is made with both cream and butter. Adjust the level of cayenne pepper to make the dish more or less spicy.
Total: 30 min
12 Servings



• Two 2-pound heads of cauliflower, cored and separated into
• 2-inch florets
• 2 cups heavy cream
• 1½ sticks unsalted butter
• Salt
• Cayenne pepper


1. Preheat the oven to 325°F. In a large pot of boiling salted water, cook the cauliflower florets until tender, about 7 minutes. Drain well. Spread the cooked cauliflower on a large rimmed baking sheet and bake for about 5 minutes to dry it out.

2. In a small saucepan, combine the heavy cream with the butter and bring to a simmer over moderate heat just until the butter is melted.

3. Working in batches, puree the cauliflower in a blender with the warm cream mixture; transfer the puree to a medium microwave-safe bowl. Season with salt and cayenne. Just before serving, reheat the puree in the microwave in 1-minute intervals, stirring occasionally.

Make Ahead: The puree can be refrigerated overnight. Reheat in a microwave.


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