Cauliflower Puree with Gorgonzola

If you're looking for something a little different from the old stand by mashed potatoes, this may be it.   Super simple, light and creamy and little fancy, for those that like to be fancy....fancy schmancy. 

If you're not a blue lover, try an aged cheddar or freshly grated Parmesan in place. You wouldn't want to use anything that gets stringy when melted or it'll change the lightness and texture of this.  I made this mid-week and served it with roast chicken.  This would be great for your extra fancy company and served with a fancy schmancy steak....have I gone too far? 

 



Cauliflower Puree with Gorgonzola

Serves 4

1 head of Cauliflower
2-3 tbsp salted butter
1 oz Gorgonzola (alternatively, aged cheddar or Parmesan would work well)
Salt and Pepper to taste

Remove the core from the cauliflower and break into florets.  Fill a large pot with enough water to come just below a steamer basket, about 1 1/2 - 2 inches.  Place the steamer basket in the pot and tip the cauliflower in.  Put the lid on and steam for about 12-15 minutes or until you can stick the tip of a knife easily into a floret. 
Remove the florets and reserve 1/2 cup of water from steaming.  Place the cauliflower in a food processor or blender.  Add about a 1/4 cup of the reserved water and pulse, scraping down the sides when needed.  Add a little more water if needed and add butter.  Puree until smooth and creamy.  Remove to dish and stir in the cheese.  Taste for salt pepper. Garnish with a little extra cheese and more pepper if you'd like.