Restaurant Style Cauliflower Puree

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!

Recipe:

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 )

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Get the full recipe.