Sunday, 25 November 2012

CAULIFLOWER PUREE



That's one sexy cauliflower, I said to myself. And I just had to have it. It was living at my local supermarket, on a display counter, nestled between all its other sexy cauliflower friends. But this one had to be mine; I was impressed with its quality.
Cauliflower and I have not always been friends. Until I was about twelve years old, I didn't even want to be in the same room with the stuff. But then, somehow, its taste grew on me. I liked a version that an aunt urged me to taste: a simple salad made up of boiled cauliflower flavoured with olive oil and lemon. It was Lent, and we were fasting. Perhaps that's why I liked the cauliflower so much. To me, fasting meant and still means to be hungry on a continual basis. That long ago day, my aunt's cauliflower tasted unexpectedly good! I've since cooked similar salads many times, but my favourite new way to prepare cauliflower is to make it into a puree. It makes an excellent low fat, low carb side dish, and a really healthy and lighter alternative to mashed potatoes.

Ingredients:

5 tablespoons olive oil
2 heads cauliflower cut up into florets
3 garlic cloves, chopped
salt and pepper to taste
2 teaspoons herbes de Provence
1 teaspoon Dijon mustard
2 cups whole milk
parsley for garnish
chives for garnish


Directions:

  • Heat four tablespoons of the oil in a large saucepan. Add the cauliflower and garlic and stir to coat with the oil.
  • Season with the salt and pepper and the herbes de Provence. 
  • Add the milk and the mustard and bring to a boil. Reduce the heat to low, cover, and simmer until the cauliflower is tender, about 20 minutes.
  • Using an immersion blender, puree the cauliflower with the cooking liquid until the mixture is smooth and thick. 
  • Taste and season with more salt and pepper if needed. 
  • Place in a serving bowl and serve garnished with parsley, chives and the rest of the olive oil.