Ingredients

The following ingredients have 4 Servings
  • 1 large head cauliflower (2 to 3 lb)
  • 4 Tbsp cream cheese (55 g)
  • Pinch of salt and pepper
  • 4 Tbsp unsalted butter (55 g)
  • 1 tsp chopped sage

Instruction

  • Boil: Start up a large pot of boiling water. Chop the cauliflower into golfball sized chunks, removing the tough inner stem. Add a pinch of salt and the cauliflower to the boiling water, and cook for 6 to 10 minutes, or until cauliflower is fork tender.
  • Squeeze: Working in batches, place cauliflower in a clean dishcloth or cheesecloth and wring out as much moisture as possible.*
  • Puree: Place cauliflower and cream cheese in a food processor and puree until smooth and creamy. Cover to keep warm and set aside.
  • Brown Butter: Add butter to a pan (use a light colored pan if possible so you can see the change in color) and place over low/medium heat. Melt butter, then add chopped sage leaves. Continue cooking. Butter will first bubble, then after 5 or so minutes will begin to darken. When little dark bits begin to form and the butter has darkened to the color of light caramel, remove from heat.
  • Serve: Pour brown butter and sage over cauliflower and serve immediately.