2 c. cauliflower, cut into florets
2 small to medium zucchinis, peeled and rough chopped
1 tsp. fresh lemon juice
1-2 Tbs. water, if necessary


Using a tightly covered pot, steam cauliflower in a vegetable steamer over two inches of water for about 10 to 12 minutes until very tender. Alternatively, place cauliflower in a microwave-safe bowl, cover with water, and microwave on high for about 10 minutes until very tender. While waiting for the cauliflower to finish steaming, pulse the raw peeled zucchini with the lemon juice only (no water at this point). Drain the cooked cauliflower. Working in batches if necessary, add it to the pulsed zucchini in the bowl of the food processor with one tablespoon of water. Puree on high until smooth. Stop occasionally and push contents from the top to the bottom. If needed, use the second tablespoon of water to make a smooth, but not wet, puree.

This makes about two cups of puree. Double recipe if you want to store White Puree in the refrigerator for up to three days, or freeze portions in sealed plastic bags or containers.