Jessica Seinfelds Cauliflower Puree Recipes

Steps:

• Fill a pot 1-inch high with water. Add a steamer basket, cover, and bring water to a boil over medium-high heat.
• Place florets in steamer basket in 1 to 2 even layers; cover and steam 8 to 10 minutes. Drain and transfer to the bowl of a food processor or jar of a blender; process until smooth, add water, a teaspoon at a time, if necessary.
• Measure cauliflower into 1/2-cup portions and transfer each portion to a resealable plastic bag. Purees may be kept refrigerated up to 3 days and frozen for up to 3 months.

Steps:

• Preheat oven to 350 degrees. Coat a 12 cup muffin tin with cooking spray, or line with paper baking cups.
• In large bowl, use a wooden spoon to beat the sugar with the butter (or margarine) until smooth.
• Stir in purees, egg, orange juice, vanilla; then add fruit.
• Add powders and stir until just combined; do not overmix - there will be lumps in the batter.
• Pour batter into muffin cups. Bake 12-15 minutes or until toothpick comes out clean and muffins are lightly browned. Cool.
• Frosting: Beat frosting ingredients together in a medium bowl until smooth. Spread onto cooled muffins.
• Store in air tight container 2 days at room temperature - or keep in fridge!