Kartoffelpüree aus Blumenkohl

Zutaten

• 32 ounces Riced cauliflower (frozen)
• 3 tablespoons Unsalted butter
• 2 cups Water
• 1 teaspoon Kosher salt
• 1/2 teaspoon Black pepper
• 2 cloves Garlic (minced)

Zubereitung

1. 1

   Sauté the cauliflower: Melt the butter in a large pot over medium-high heat. Add the cauliflower and sauté, stirring regularly, until the cauliflower has lightened in color, about 3 to 5 minutes.

2. 2

   Boil cauliflower: Add water and salt and bring to a boil. Cover and cook until the cauliflower is tender, about 10 minutes.

3. 3

   Drain the cauliflower but reserve 1/4 cup of the cooking liquid.

4. 4

   Mash or purée: Place the drained cauliflower, minced garlic, pepper and reserved cooking liquid back in the pot. Mash using an immersion blender, a high speed blender or food processor to desired consistency.

5. 5

   Serve.