Wednesday, January 15, 2014

Cauliflower Puree

My current favorite side dish is the one we made to enjoy with the Braised Veal Short Ribs: Pureed Cauliflower. We have enjoyed pureed cauliflower at restaurants but had not yet tried it ourselves. I wish we had tried it before this - it's SO GOOD. And super easy. It's just like making mashed potatoes.
There are a couple of ways to cook the cauliflower. You could steam it. You could roast it. We decided to boil it in milk. You could use water or chicken stock. After the cauliflower is soft and cooked, drain it well but reserve a quarter cup to half cup of the milk. We used an immersion blender to puree the cauliflower and we added a pat of butter, a bit of freshly grated nutmeg, a bit of grated parmesan, about 1/4 cup of the milk, and some pepper. Ours has the consistency of mashed potatoes the way we like them - smooth but still kind of thick.
Cauliflower is one of those vegetables that I like but don't love. What I have discovered is that if you prepare it in ways other than simply steaming it or drowning it in a cheese sauce, it's a darn tasty vegetable and I start to love it. I love the Roasted Cauliflower with  Mustard Lemon Butter that we make but I really love this Cauliflower Puree. It reheats well, too.

Our version:
  • Wash and cut one head of cauliflower into florets.
  • Put the florets into a saucepan.
  • Cover the florets with milk.
  • Bring to a boil and simmer until the cauliflower is cooked.
  • Drain, reserving up to 1/2 cup milk.
  • Add whatever ingredients you like for flavoring: butter, nutmeg, grated parmesan, herbs, sour cream, pepper, salt, and start pureeing. Add enough of the milk to achieve the consistency of puree you like.
  • Enjoy.

No comments:

Post a Comment