One head cauliflower, chopped into florets
1/4 cup cream
2 tablespoons olive oil
Boil 2 quarts salted water. Add cauliflower florets, boil for about ten minutes, or until tender. Drain. Place in Cuisinart and puree with cream and oil. Add salt to taste.
Plate with a layer of puree under ribs. Watch the faces of your guests melt under the tangy sauce of ribs accompanied by rich, smooth taste of puree.
“The Sopranos with Lindsay” is a weekly cooking column that will run for eight episodes, or until Tony is killed. Get your menu here and watch the show on HBO, Sundays at 9 p.m. See last week’s recipes here.
