CAULIFLOWER ARUGULA PURÉE

Adapted from The New Basics by Julie Rosso and Sheila Lukins. It sounds odd, but it is beautiful and the texture and taste are incredible.

1 head cauliflower (about 3 lbs.) trimmed and cut into florets
4 – 5 small potatoes, peeled and cubed
1 bunch arugula, tough stems trimmed, washed
2 tablespoons unsalted butter, at room temperature
1 teaspoon fresh lemon juice
1 teaspoon salt
pepper

Bring a large pot of water to boil. Add the cauliflower and potato. Cook until tender, about 10 minutes. Drain and set aside.

Bring a saucepan of water to boil. Add arugula and cook until tender, about 2 minutes. Drain, squeezing out excess water and chop roughly.

Combine the cauliflower, potato and arugula in a food processor, and purée. Add the butter, lemon juice, salt and pepper and process another 15 seconds.

Transfer to the top of a double boiler and when ready to serve, heat through.