Cauliflower Apple Puree

• 1 Golden Delicious apple
• 1 teaspoon olive oil
• Sea salt, preferably coarse
• 1 1/2 pounds cauliflower, trimmed and cut into large chunks
• 3 tablespoons butter, more if desired

1. Preheat oven to 375 degrees.
2. Slash apple in several spots and place it in a small baking dish.
3. Sprinkle oil on top.
4. Bake until apple is very tender and wilted, 30 to 40 minutes.
5. Cool, peel and core apple.
6. Reserve flesh.
7. Fill a large pot with water, season generously with salt, and bring to a boil.
8. Add cauliflower and cook until very tender, 5 to 7 minutes.
9. Drain and transfer to a food processor.
10. Add half the apple and three tablespoons of butter.
11. Process for 3 to 4 minutes, occasionally scraping down sides with a spatula; puree should get smoother and silkier the longer it processes.
12. Adjust seasoning, adding more apple, butter or salt as desired; there should be just a hint of sweetness from the apple.
13. Transfer to a serving dish, and serve hot.

golden delicious apple, olive oil, salt, cauliflower, butter

Taken from cooking.nytimes.com/recipes/7589 (may not work)