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Cauliflower Puree

Makes eight servings

1 whole cauliflower (about 2 pounds), trimmed and broken into florets
1/2 cup 1 percent milk
1/2 cup light cream
1/2 tsp. fine sea salt, or more to taste
1 tsp. unsalted butter
1/2 tsp. freshly grated nutmeg

In a large saucepan, combine the cauliflower, milk, cream and salt, and simmer, uncovered, over medium heat until tender, about 15 minutes. Stir from time to time to prevent the cauliflower from sticking to the pan. Drain, reserving the liquid, and transfer to a food processor or blender. Process to blend. Add the butter and nutmeg, and process to a fine puree. Add just enough of the reserved liquid to give it a smooth, light consistency. Season to taste. Serve warm.

Per serving: Calories 69; Fat 4 g; Protein 3 g; Carbohydrates 7 g

Recipe excerpted from Vegetable Harvest: Vegetables at the Center of the Plate by Patricia Wells (William Morrow Cookbooks, 2007).