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Side Dishes
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Soups & Starters
Cauliflower Puree

A great side dish if you, like me, want to eat less starches and more vegetables. I do add a potato here to help with the consistency.

1 head cauliflower
1 potato
1/2 c. milk
2 T. butter
Salt & Pepper to taste

Wash cauliflower and cut off the leaves and ribs from the bottom. Also cut out the hard core from the bottom. Cut head into florets about 2" in width. Peel and dice potato.

Boil or steam the vegetables until fork tender. Drain.

Warm milk and butter together in microwave or saucepan. Mash with a potato masher or transfer vegetables to food processor and pulse, adding milk as needed, until smooth puree is achieved. Don't overmix - some chunks are fine.

Salt and pepper to taste.
Serve as is, or place in a casserole dish greased with olive oil. Drizzle olive oil over top and bake for 15 minutes.

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