Creamy Pureed Cauliflower
(from this month's issue of Eating Well)
Okay, so I didn't take that picture - I sniped it from the Eating Well website. But when I made this (it was the first thing I made using the spiffy new food processor we got) it looked just like that. Honest.
1 head of cauliflower, floret-ed and steamed until very tender
4 cloves garlic, crushed, peeled and cooked with cauliflower
1/3 cup buttermilk
4 teaspoons extra-virgin olive oil
1 teaspoon butter
1/2 teaspoon salt
Freshly ground pepper to taste
Snipped fresh chives for garnish
Place the cooked cauliflower and garlic in a food processor. Add buttermilk, 2 teaspoons oil, butter, salt and pepper; pulse several times, then process until smooth and creamy. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired. Serve hot.
No. No. No.
Buttered Mashed Potaotoes Classic Filled Candle
If you're going to sell a very wrong product, at least spell "potatoes" right.