Quick Cauliflower Puree

This was the show stopper of tonight's meal, despite its heavy competition of roast pork shoulder and roasted potatoes and sweet potatoes. It really couldn't have had better accompaniments, though, and I highly recommend this as a side to pork of any kind. It's rich and fruity, but not particularly sweet, although the apples meld beautifully with the cauliflower to yield an entirely new flavour.

Quick Cauliflower Puree

serves 4-5

1 Tbsp butter

pinch red pepper flakes, or to taste

1 head cauliflower, cored and cut into florets

2 apples, peeled, cored, and roughly chopped

3/4 cup water*

4 whole allspice, crushed or ground**

1/4 tsp coriander

2 oz cream cheese

salt and pepper to taste [I used white pepper to keep it smooth looking]

Melt butter in a large pot; add red pepper flakes and sauté for 1 minute. Add cauliflower and apple with 3/4 cup water or broth. Cover and simmer until tender, adding more water or broth if necessary (it wasn't necessary for me.) When vegetables are tender, mash them with a potato masher or food mill and add allspice, coriander, and cream cheese. Mash and stir together until creamy. Season with salt and pepper—I was surprised how much salt it wanted, but it was totally worth it—and serve.

*I suspect broth or apple juice/cider would make this even tastier, but I just used water. I'll use one of the others next time.

**You could always just use ground allspice, but I didn't measure it out, so you're on your own for that one. I'm guessing between 1/4 and 1/2 tsp, but let me know if you find a more exact measurement that works. I just crushed whole allspice in my mortar & pestle (thanks Justin & Jodi!)