“This recipe from The Sneaky Chef is a good all-around puree to add to a variety of other recipes.”
READY IN:
20mins
SERVES:
4-8
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Steam the cauliflower for 10 to 12 minutes, or until very tender.
  2. In a food processor, pulse the raw zucchini with the lemon juice. Add the cooked and drained cauliflower with 2 tbs of water and puree on high until smooth. Add more water if necessary.
  3. This will keep in the refrigerator for up to 3 days, or freeze in 1/4 cup portions.

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