I'm a meat eater. I love my veggies too. But I love the sight of a big hunk of a short rib on a plate that's been braised until the meat flakes off with a fork. When braised short ribs are on a menu I tend to be unable to resist them. Hence, this was my birthday dinner last weekend, thanks to my lovely husband. He followed this recent recipe from Pioneer Woman and we decided to pair it with some pureed cauliflower and some French green beans (why are theirs better?). I find it nothing short of amazing how creamy pureed cauliflower can be....with very little cream. In fact, you really don't need any, we just had some so I spilled in just a spoon.
1 head of cauliflower
1 T cream (optional)
2 T olive oil
1 clove garlic
salt, pepper
Prep cauliflower and cut into quarters and place in a medium sized pot of water. Place on stove and allow water to come to a slow boil. Let boil for about 8 minutes, until cauliflower is tender but not mushy. Strain. Dump cauliflower and garlic into Vitamix or food processor. Puree while pouring in olive oil and a little cream. Salt and pepper to taste.
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