Ingredients
2 cups cauliflower, cut into florets
2 medium zucchini, peeled and roughly chopped
1 teaspoon fresh lemon juice
3 -4 tablespoons water, if necessary
Method
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
Professional-grade blender — silky purees, hot soups, nut butters
Food processor for chopping, pureeing, dough, forcemeat
Powerful blender with presets — smoothies, green juice, soups
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
Professional-grade blender — silky purees, hot soups, nut butters
Food processor for chopping, pureeing, dough, forcemeat
Powerful blender with presets — smoothies, green juice, soups
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Steam the cauliflower for 10 to 12 minutes, or until very tender. 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. This will keep in the refrigerator for up to 3 days, or freeze in 1/4 cup portions.