This cauliflower puree recipe stands out from the pack thanks to the inclusion of orange and lemon zest.  Try it as a side for any beef dish, especially braised dishes.

Ingredients:
1 head of Cauliflower, cut into florets
2 Bay Leaves
1 3/4 cups Heavy Cream + extra as necessary
1 tsp Lemon Zest, microplaned or very finely chopped
1 tsp Orange Zest, microplaned or very finely chopped
1 tsp Fresh Chives, chopped

Directions:
1. In a saucepan combine the cauliflower, bay leaves, salt & 1 ½ cups of the cream.

2. Simmer, stirring occasionally, until the cauliflower is tender, adding the additional ¼ cup of cream when the liquid in the pan starts to run low.

3. Once the cauliflower is tender, remove it from the heat, remove the bay leaves & puree in your blender until smooth (add additional cream if necessary).  Add salt to taste

4. Serve or store in your refrigerator for later use.  If storing, gently reheat in a frying pan on the stove before serving.

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