Cauliflower A La Creme Recipes

Steps:

• Trim cauliflower and cut or pull it into about 16 fairly large flowerettes. The weight will be about 2 pounds.
• Bring enough water to boil to cover cauliflower when added. Add salt and milk. Bring to boil, cover and cook about 7 minutes. Drain.
• Blend thoroughly in food processor or electric blender. There should be about 5 cups.
• Heat butter in heavy saucepan and add cauliflower, salt, pepper, nutmeg and cream. Stir to blend and heat until piping hot.

Steps:

• Put cauliflower into a large saucepan over medium-high heat. Cover with water and bring to boiling. Cook cauliflower until just tender, about 10 minutes. Do not overcook or the final product will be mushy. Drain water. Add milk, butter, salt, and pepper to the saucepan with the cauliflower. Bring to a gentle boil over medium heat, stirring often to prevent milk from scalding, about 5 minutes.
• Mix cornstarch and water in a small bowl until cornstarch has dissolved. Add to boiling milk-cauliflower mixture. Simmer until sauce starts to thicken, about 5 minutes.