Pureed Cauliflower with Horseradish and Shallots

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Recipe by Non-Reactive Pan, clarosouthwick.com/blog


1 head of cauliflower, cleaned and cut into florets
1–2 shallots, minced and sautéed in olive oil until crisp
2 tablespoons olive oil, divided
¼–1½ teaspoon freshly grated horseradish
¾ cup water or cooking liquid
Salt to taste


  • Cook florets in boiling water until just tender.
  • Remove florets from water, and reserve cooking liquid.
  • Put about half the cooked florets into a food processor along with 1/2 cup of the cooking liquid and 1 tablespoon of olive oil. Pulse until just pureed.
  • Scrape down the sides of the bowl, add the remaining florets, 1 tablespoon olive oil, the horseradish, and 1/4 cup more cooking liquid.
  • Pulse again until smooth.
  • Mix in the crispy shallots and serve.

Serves 4. Prep time, 10 minutes; cook time, 12 minutes.


Cook’s note: Pureed cauliflower is delicious with a green salad, portobello mushroom burgers, roasted meats, and more.


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