Cauliflower Puree

THERE ARE A NUMBER of ways to make French vegetable purées. One classic method mixes a thick béchamel sauce with the puréed vegetable to enrich and smooth its texture (see Creamed Spinach).

In the method I use most often, I purée the vegetable together with cooked potato or rice for body and smoothness. Most classic purées usually include large quantities of butter or heavy cream. In fact, the purées are stirred over heat to dry them out so they ca