A new look at cooking and home decorating...with an attempt to add more greens to the plate, more vegetarian options & hopefully lots of new ideas to explore

Thursday, March 27, 2008

Cauliflower puree

I love cauliflower puree because of its versatility. The vegetables are cooked then pureed until creamy, and spices are added to taste. It is a wonderful base for fish dishes, duck, quail, or even a steak. The consistence can be somewhere between mashed potatoes and a heavy sauce depending on how much cream you have decide to add.

1 head of cauliflower (florets only, discard the core and leafy parts)
2 peeled Yukon gold potatoes cut into a small dice
½ cup heavy cream
1 Tablespoon butter
1 Teaspoon kosher salt
¼-1/2 Teaspoon freshly grated nutmeg (or to taste)
Freshly ground pepper
Truffle oil (optional)

Place cauliflower and potatoes into a large pot of boiling water and cook 7-8 minutes or until tender. Drain.

Add the vegetables to a large food processor. You may need to pulse the processor a few times in order to fit everything in. Add heavy cream, butter, kosher salt, nutmeg, pepper. Pulse until creamy (this may take a few minutes). I like to serve this with extra pepper on top and drizzled with truffle oil.

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