Cauliflower Puree Recipe

Ingredients

1 head cauliflower cut up in 1 inch pieces

2 small-medium Yukon gold potatoes, peeled and cut into 1-inch pieces

2 cups heavy cream

Salt and white pepper

Black pepper

3 sprigs thyme

Parsley, chopped

Garlic

Butter

Lemon juice

Preparation

PUREE

Place everything in a 1 quart Calphalon pot and cover. Let come to a boil and simmer on low for about 35 minutes, until everything is soft. Discard thyme. Put cauliflower and potato mix in Cuisinart. Reserve cream. Puree. Add cream as needed. Continue pureeing until smooth. Season with more salt and pepper if needed. Keep warm in crock.