That's one sexy cauliflower, I thought. Its quality was impressive. It was living at my local supermarket, on a display counter, nestled between all its other sexy cauliflower friends. What else could I have done but buy it?
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 had urged me to taste: her simple salad made up of steamed cauliflower flavoured with salt, pepper, olive oil and lemon juice. Deliciousness at its simplest because it was Lent and we were fasting. I've since cooked similar salads many times, but a new way to prepare cauliflower is to make it into a purée. It makes an excellent low fat, low carb side dish, and a healthier and lighter alternative to mashed potatoes.
Ingredients:
4 tablespoons olive oil
1 head of cauliflower cut up into florets
2 garlic cloves, chopped
salt and pepper to taste
2 teaspoons herbes de Provence
1 teaspoon rosemary leaves
2 teaspoons chopped parsley
1/2 teaspoon lemon zest
1 cup vegetable broth
For garnish:
breadcrumbs
a touch of grated Pecorino Romano
1 tablespoon olive oil
Directions:
- Heat the olive oil in a large saucepan. Add the cauliflower and garlic and stir to coat with the oil.
- Season with salt and pepper, rosemary, herbes de Provence, chopped parsley, and lemon zest.
- Add the vegetable broth. Bring to a boil. Reduce the heat to low, cover, and simmer until the cauliflower is tender (about 15 minutes).
- Using a potato masher 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 on a serving platter.
- Sauté the breadcrumbs and Pecorino Romano in the olive oil until the breadcrumbs become golden crisp. Top the cauliflower with the breadcrumbs and serve.
