Cauliflower Ricotta Purée – Eat, Drink, and Go!
This website is dedicated to my love of food, drink, and travel – individually and collectively. My goal is to inspire by sharing positive experiences, thoughts, and suggestions for any and all who care to read. Mostly healthy and mostly clean, but there are always exceptions (like real butter and s@*t). Enjoy!
Ok, this is gonna be a real short one because it’s not about the whole dish, it’s just about one side that was delish. I had to share it with you. I know I’ve previously written of “faux-tatoes” (using cauliflower instead of potatoes for mashed potatoes), but this kicked it up a notch.
First, boil about two cups of chopped up cauliflower florets.
Once they’re nice and soft, strain and use an immersion blender to get them mashed down a little. Then add in about two and a half to three tablespoons of ricotta.
Continue blending with the immersion blender (I love my new one by the way) til nice and smooth. You can season however you like. I added a little butter, lemon oil oil, and some bacon-flavored salt. It was divine! I paired this delicious purée along side some lemony Brussel sprouts and maple glazed salmon. Mmmmm!!!!