Make Ahead: White Puree
You will use the orange puree in some of the listed recipes. (This recipe makes 2 cups of puree)
2 cups cauliflower florets, 2 small to medium zucchini (peeled and coarsely chopped), 1 to 2 tbs water (if necessary)
To prepare White Puree on the sovetop, pour about 2 inches of water into a pot with a tight fitting lid. Put a vegetable steamer baket into the pot, add the cauliflower, and steam for about 10 minutes, until very tender. Drain.
Meanwhile, place the raw peeled zucchini in your food processor and pulse a few times. Next add the cooked cauliflower and 1 tbs of water to the food processor and puree on high until smooth. Stop occassionally to push the contents to the bottom. if necessary, use another tablespoon of water to make a smooth puree, but the less water, the better.
*This can be stored in the refrigerator for up to 3 days.
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