Cauliflower Puree
Ingredients
- 1 head cauliflower (about 3 pounds), cut into florets
- 1 Yukon gold potato (about 8 ounces), peeled and diced
- 1 lemon, zest finely grated
- Kosher salt and freshly ground black pepper to taste
- 1 teaspoon extra-virgin olive oil
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