Food Ventures
Courtesy of Farm Fresh Southern Cooking. Makes 8 servings.
1 large head cauliflower, cut into florets
2/3 cup chicken or vegetable stock
1 teaspoon dried tarragon
1/2 teaspoon dried chives
1/2 teaspoon salt
1/4 teaspoon black pepper
2/3 cup half-and-half
Place the cauliflower and stock in a Dutch oven. Cover and place over high heat. Steam 10 minutes or until the stock has nearly evaporated.
Transfer the cauliflower to a food processor. Add the tarragon, chives, salt, and pepper. With the processor running, add the half-and-half in a steady stream. Puree until smooth. Serve warm.
Ann's Article:
Unique, Tasty Recipes for your Thanksgiving Celebration
Ann Hattes travels far and wide in search of interesting food adventures.