Creamy Cauliflower Puree

1. 1

   Put cauliflower and chicken broth in a 5 1/2 quart Dutch oven. Cover and turn burner on high. Steam until cauliflower is tender and broth has almost evaporated, about 10 minutes.

2. 2

   Transfer cauliflower to a blender; add tarragon, salt and pepper. Remove pop-out center and, with motor running, pour in evaporated milk, stopping blender once or twice to stir in any cauliflower chunks (using rubber spatula), until puree is silky smooth. (Puree can be refrigerated up to 3 days and rewarmed in microwave.)

3. 3

   MAKES ABOUT 4 CUPS, SERVING 8 PER SERVING: 46 calories, 4g protein, 8g carbohydrates, 1g fat, (0g saturated), 2mg cholesterol, 3g fiber, 204mg sodium

* Per serving · 4 servings · Values may vary.

No additional tips available.