"White" Puree

Ingredients


2 cups cauliflower, cut into florets 
2 small to medium zucchini, peeled and rough chopped 
1 teaspoon fresh lemon juice 
1 to 2 tablespoons water, if necessary 




Directions


Steam cauliflower in a vegetable steamer over 2 inches of water in a tightly covered pot for about 10 to 12 minutes, or until very tender. Alternatively, place cauliflower in a microwave-safe bowl, cover with water, and microwave on high for 8 to 10 minutes until very tender.


While waiting for the cauliflower to finish steaming, pulse the raw peeled zucchini with the lemon juice (no water at this point). Drain the cooked cauliflower. Working in batches, if necessary, add the cauliflower to the pulsed zucchini in the bowl of the food processor with one tablespoon of water. Puree on high until smooth. Stop occasionally and scrape down the top and sides of the bowl. If needed, use the second tablespoon of water to make a smooth (but not wet) puree.


The puree can be stored in the refrigerator for up to three days, or you can freeze 1/4 cup portions in sealed plastic bags or small plastic containers. (Makes 2 cups of puree)