Restaurant Style Cauliflower Puree
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For a silky smooth cauliflower puree, Chef Gabe demonstrates a simple technique with absolutely delicious results. Use this versatile puree under steak or fish for a sophisticated plate, or top it with some salty garnishes for a side dish you'll remember. Bon Appetit!
Place organic cauliflower, rutabaga, turnips or carrots (broken into even pieces) into a pot
Add some Meyer lemon zest - no more than three peels
Cover with blended oil (70% canola oil, 30% olive oil )