This is a great, easy puree to sneak into meals to add a ton of nutrients that I found in the cookbook The Sneaky Chef.
2 cups cauliflower, cut into florets
2 small to medium zucchini, peeled and roughly chopped
1 teaspoon fresh lemon juice
3-4 tablespoons water, if necessary
Steam cauliflower in a vegetable steamer for 10-12 minutes until very tender.
While waiting for the cauliflower to steam, start to pulse the raw peeled zucchini with lemon juice.
Drain the cauliflower and add to the pulsed zucchini with two tablespoons of water. Puree on high until smooth.
This makes about 2 cups of puree. It can be stored in the refrigerator for up to 3 days, or frozen in 1/4 cup portions.