Name: Cauliflower Arugula Puree
Yield: 4 portions
Ingredients: Freshly ground black pepper, to taste; 1 teaspoon salt; 1 teaspoon fresh lemon juice; 2 tablespoons unsalted butter, at room temperature; 1 bunch arugula (see Step 2); 1 potato, peeled and cubed; 1 head cauliflower (about 3 pounds), trimmed and cut into florets

Preparation info

4
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Just the right heady taste to serve with a rare shell steak. Lemon juice and arugula brighten the flavors of this wintery purée.

Ingredients

1 head cauliflower (about 3 pounds), trimmed and cut into florets
1 potato, peeled and cubed

Sauce
Vegetarian
Gluten-free

Method

Bring a large pot of water to a boil, and add the cauliflower and potato. Cook until tender, 10 to 12 minutes. Drain, and set aside.
Bring another saucepan of water to a boil. Trim the arugula, discarding the tough stems (you should have 2 cups leaves), and rinse it well. Cook until tender, 2 minutes. Then drain it thoroughly and chop coarsely.
Combin

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Ingredients

Method

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