Cumin Cauliflower Puree
Recipe type: Sides
- 1 head of cauliflower
- 2 cups vegetable stock
- 2 tbs. butter
- 1 tsp. cumin
- Salt and pepper
- Cut leaves from the cauliflower, then chop into 2 inch cubes. Place in colander and rinse.
- In a large stock pot, bring stock to a boil, then add chunks of cauliflower. Boil uncovered for 10-12 minutes, or until cauliflower is fork-tender.
- Remove from heat, add butter and cumin, salt and pepper to taste.
- Using an emersion blender, blend until smooth and creamy.