Cauliflower puree revisted

For dinner last night I made Nicole and I grilled red snapper with a cauliflower puree. I followed the same basic recipe from last time with a few changes (Salmon and Cauliflower puree recipe). This time around I used fresh cauliflower (I'm in CA right now and the produce is great!), bouillon cubes, and goat cheese.



Ingredients:

• 1 head of cauliflower
• 2 cups of water
• 1 carrot
• 1 celery stalk
• 1/2 a bouillon cube (I used Rapunzel Vegetable bouillon with sea salt and herbs from Whole Foods)
• 1/4 cup of goat cheese crumbles
• 1 pad of butter
• 3 tablespoons of milk
• lemon juice
• ginger, black pepper, sea salt, garlic powder (or fresh garlic)

I diced the carrots and celery into small cubes and added them to about 2 cups of water. I added a few grounds of black pepper, about 1 teaspoon of salt, 1 teaspoon of garlic powder, 2 teaspoons of ginger and 1/2 a bouillion cube to the water and brought it to a boil. I let the carrots and celery soften a little (about 10 minutes simmering) before adding the cauliflower. I chopped the cauliflower up into about 1/2 inch pieces before adding them to the water. I then cooked the cauliflower until it was soft (probably about 10 minutes).

Once soft, I transferred the cauliflower and other veggies into the food processor. I added about 1/4-1/3 cup of the liquid, basically enough so that I could create a smooth puree. I next added the butter and milk and continued to puree, adding more cooking liquid if needed. The first time I made this, I didn't process enough and the result was good, but a little chunky. I kept pulsing until the mixture was nice and smooth. I added a dash more ginger, a squirt of lemon juice, and the goat cheese crumbles and processed one last time. The goat cheese added a nice creaminess to the puree, but isn't necessary--it tasted great without it.

The bouillon cubes added a really well rounded flavor to this, rather than just the slightly "salty" flavor in my first attempt at it.