White Puree

1. 1

   Steam the cauliflower for 10 to 12 minutes, or until very tender.

2. 2

   In a food processor, pulse the raw zucchini with the lemon juice. Add the cooked and drained cauliflower with 2 tbs of water and puree on high until smooth. Add more water if necessary.

3. 3

   This will keep in the refrigerator for up to 3 days, or freeze in 1/4 cup portions.

No additional tips available.