Cauliflower-Spinach Puree

This creamy puree gets its bright green color from nutritious spinach.

makes about 4 cups

Recipe by Brian Bistrong and Chieun Ko-Bistrong

Photograph by Brian Finke

April 2009

Ingredients

8 cups 1- to 1 1/2-inch cauliflower florets (from 2 medium heads)

2 large shallots (3 to 4 ounces), peeled, halved

3 cups (packed) fresh spinach leaves (about 3 ounces)

4 teaspoons extra-virgin olive oil, divided

1 to 2 teaspoons fresh lemon juice

Preparation

Cook cauliflower and shallots in large pot of boiling salted water until tender, 8 to 10 minutes. Drain well. Place half of cooked vegetables in processor. Add 1 1/2 cups (packed) spinach and 2 teaspoons oil. Blend to smooth puree. Season to taste with salt and pepper. Transfer to medium microwave-safe bowl. Repeat with remaining cauliflower, shallots, spinach, and oil. Season with lemon juice to taste. DO AHEAD Can be made 1 day ahead. Cover and chill. Rewarm in microwave before using.