White Puree

Directions

1. 1
   Steam the cauliflower for 10 to 12 minutes, or until very tender.
2. 2
   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.
3. 3
   This will keep in the refrigerator for up to 3 days, or freeze in 1/4 cup portions.