Ingredients
- 1 head cauliflower (about 3 pounds), cut into florets
- 1 Yukon gold potato (about 8 ounces), peeled and diced
- 1 lemon, zest finely grated
- Kosher salt and freshly ground black pepper to taste
- 1 teaspoon extra-virgin olive oil
Directions
Set up a collapsible steamer or bamboo steamer over a pot of water. Toss the cauliflower, potato, and zest together and put in the steamer. Season with the salt and pepper, to taste. Cover, and cook over medium heat until the potatoes and cauliflower are completely tender, about 15 minutes. Cool slightly.
Puree the vegetables, in batches if needed, in a blender or food processor with olive oil and a couple tablespoons water, until smooth and creamy. Season with the salt and pepper, if needed. Reheat in a saucepan, stirring over medium-low heat. Serve.
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By cgrimm_10118949
on February 02, 2012
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I have made this dish three times. It is a delicious addition to the meal. I am always looking for subtle ways to get vegetables into our meals. My suggestion is to use 1 small potato per pound to pound-and-a-half of cauliflower. The lemon was a great trick! It keeps the cauliflower white and somehow keeps that strong cauliflower taste down. Once I even used dehydrated lemon peel in a jar! I prefer more texture so I hand mash them, rather than puree to smooth. I thought the olive oil made it gummy. I put in 1 Tblspoon of butter into the mash to finish.
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