Pureed cauliflower with olive oil and fresh herbs recipe; serves 6.
- 24 oz. bagged Mann's Cauliflower Florets
- ¼ cup milk
- 1 tsp. kosher salt, divided, plus more for seasoning
- 1 tbsp. unsalted butter
- Kowalski's extra-virgin olive oil
- ½ bunch snipped chives
Coarse ground black pepper
Warm milk and ½ tsp. salt in medium saucepan over medium heat.
Cook cauliflower according to package directions; transfer to a blender with remaining salt and butter.
Add remaining liquid until desired consistency is reached.
Serve drizzled with olive oil, garnish with chives and season to taste with salt and pepper.
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