Many of you know we know we have our weekly steak night on Sunday’s so I wanted to try something I’ve had my eye on for a while. Every time I watch Top Chef someone is making a puree of some sort. I’ve seen it in restaurants and always wondered how easy it is to make since everyone is doing it. Well this week I took the plunge and gave it a try. I thought it was delish, my hubby said it was so so. All I would recommend is a sprinkle of Tony’s on top to give it some more flavor. It’s a great sub for mashed potatoes and it’s good for you so give it a try, oh did I mention…’s super easy to make! I made this as well as a request from the hubby for Mac and Cheese. It bothers me that the colors don’t all balance out and there’s a lot of white on the plate, but oh well it tasted so good!! We also grilled up a few shrimp I set aside from another dish I’ll be posting next week so it was the perfect Sunday surf and turf meal!

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Cauliflower Puree

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1 head cauliflower, stem and tough stalks trimmed, florets roughly chopped
1 cup chicken stock
2 to 3 tablespoons sour cream
1 tablespoon unsalted butter, softened
Coarse salt and freshly ground pepper

Combine cauliflower and chicken stock in a medium saucepan and bring to a boil over high heat.

Reduce heat to a simmer, and cook until cauliflower is tender, about 10 minutes.

Using a slotted spoon, transfer cauliflower to the bowl of a food processor.
Process until smooth, adding 2-3 tablespoons cooking liquid. Add sour cream and butter, process until blended. Season with salt and pepper, server hot.

As a garnish I just tossed a couple of the slices in olive oil and pan fried them until they had a nice golden color and where tender.

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