Whenever I have a cold, I tend toward eating food I don’t have to chew.  In other words, babyfood, mashed potatoes, and soup.  Or a cross between babyfood and soup– a puree.  This morning’s brunch was inspired by my first expereince with a wonderful dish from Britain: cauliflower cheese.  The problem, though, is that I tasted it before adding the cheese and decided the cheese wasn’t really necessary.  I’ll add the cheese to my leftovers and use it as a spread/dip for crackers and let you know if that was a bad idea.

Cauliflower Carrot Puree

Serves four

1 small cauliflower

2 carrots

1 clove garlic

1 tsp dried thyme

1 T lemon juice, or to taste

1 T dijon mustard

1 T butter

Trim the cauliflower and carrots.  Core the cauliflower, leaving it whole but removing the stem and base.  Slice the carrots in half, and trim to the width of your pot.  Place the carrots and garlic in the pot and add just enough water to cover the carrots.  Place the cauliflower on top of the carrots.  Cover, and steam over medium heat for 15 to 20 minutes, or until the cauliflower is barely soft. (You should be able to slice into it with a spoon.)

Meanwhile, add the remaining ingredients to a food processor.  When the vegetables are cooked, add them and puree until very smooth.  If you want a thinner puree, or a soup, add additional water or broth.

Want to dress it up?  Add some chopped parsley and top with sharp cheddar or parmesan cheese when you serve it.