White Puree - cooking recipe

Ingredients

2 cups cauliflower, cut into florets
2 medium zucchini, peeled and roughly chopped
1 teaspoon fresh lemon juice
3 -4 tablespoons water, if necessary

Preparation

Steam the cauliflower for 10 to 12 minutes, or until very tender.
In a food processor, pulse the raw zucchini with the lemon juice. Add the cooked and drained cauliflower with 2 tbs of water and puree on high until smooth. Add more water if necessary.
This will keep in the refrigerator for up to 3 days, or freeze in 1/4 cup portions.