Smoked Paprika Cauliflower Puree

Serves 4-6 people
Cooking time: about 30 minutes
Vegan; gluten-free

  • one head of cauliflower, roughly chopped
  • 1 russet potato, peeled and roughly chopped
  • about 3 cups of chicken broth
  • 1 teaspoon smoked paprika (pimenton)
  • 1/4 cup extra virgin olive oil
  • salt and freshly ground pepper

  1. Place the cauliflower, potato, and chicken broth in a pot and bring to a boil. Reduce the heat to a simmer and cover. Cook for about 20 minutes, or until the vegetables are tender.
  2. Puree the cauliflower and potato with the paprika, olive oil, and the chicken broth. Begin by adding about 2 cups of the broth and then add more to desired consistency.
  3. Season to taste with salt and freshly ground pepper. Enjoy!