I took a risk the other night when I decided to make a cauliflower puree. Hubby and Sweet Girl love mashed potatoes and I didn't want to disappoint them when they saw this great side dish on their plates that looked like potatoes at first glance.
I figured a recipe from John Besh couldn't disappoint anyone though - am I right?
It was a different flavor and texture and not expected, the first bite made you stop and say, "wait - what is this?" and then ...... we devoured the entire pot (true story.)
And now I am wondering what took me so long to try making a cauliflower puree. This was so simple even though it had an additional step of roasting the cauliflower before pureeing. I hadn't seen this step in most recipes but it is well worth the extra few minutes you wait for it. I could snack on roasted cauliflower all day (and I do - a lot.) So I knew this step was definitely going to add something great to this dish.
Have you tried cauliflower puree yet? What is the one dish you want to try but have not had a chance to make yet?
recipe from Food & Wine
2 heads of cauliflower , cored and seperated into 2 inch florets
2 cups heavy cream (I used milk)
1 1/2 sticks unsalted butter
Preheat the oven to 325°. Bring a large pot salted water to a boil, cook the cauliflower until tender, about 7 minutes.
Drain the cauliflower well. Spread it out on a large rimmed baking sheet and bake for about 5 minutes, to dry it out.
In a small saucepan, combine the cream and the butter and bring to a simmer over moderate heat just until the butter is melted.
Working in batches, puree the cauliflower in a blender with the warm cream mixture.
Season to taste with salt and cayenne pepper.
Other cauliflower dishes you may enjoy:
Roasted Chickpeas and Cauliflower
Curried Cauliflower Steak
Last year at this time I made Pati Jinich's Amazing Carnitas
Two years ago I made Beer Can Chicken
Three years ago I made Brown Sugar and Balsamic Glazed Pork