Cauliflower Apple Puree
I know I have shared this recipe in the past, but it deserves a repeat. It is adapted from Daniel Boulud's "Cooking With Daniel Boulud" cookbook. Feel free to reduce the amount of cream to 1/2 cup like I do.
Serves four to six.
3 cups cauliflower florets (approximately 1 1/2 lb. head)
1/2 Tbsp. butter
1 cup onion, coarsely chopped
2 green apples, peeled, cored, and coarsely chopped
1/2 Tbsp. curry powder
Pinch of saffron threads
Pinch of cayenne pepper
Salt
3/4 cup heavy cream (I use less)
Steam the cauliflower florets for about 8 to 10 minutes. Drain.
In a large skillet or casserole saute onions, apples, curry powder, saffron, cayenne, and salt in butter until softened, about 15 minutes. Add cooked cauliflower and mix well. Pour in heavy cream and bring to a boil, then simmer gently for about 15 minutes.
Puree the mixture in food processor or blender until smooth. Taste for seasoning and add salt and pepper if desired. Serve with roast pork, sauteed duck breast, or chicken.
Roasted Cauliflower With Lemon Parsley Dressing
This recipe is adapted from Bon Appetit magazine, November 2013.
I like to add currants and toasted pine nuts at the end. You can also serve the leftovers mixed with grains such as wheat berries, or top it with feta. Anything goes! I served this with blackened blackfish the other night, a perfect combo.
Serves four.
1 head cauliflower (about 2 lbs.) cut into florets, including tender leaves
6 Tbsp olive oil, divided
Salt and pepper
1 cup fresh flat leaf parsley leaves
1/2 tsp. lemon zest
2 Tbsp. lemon juice
Preheat oven to 425. Toss cauliflower with four tablespoons oil on a rimmed baking sheet and season with salt and pepper. Roast, tossing occasionally, until tender and golden brown, about 30 minutes.
Meanwhile pulse parsley, lemon juice, remaining oil and salt and pepper until finely chopped. (I do this by hand, making a more rustic sauce.)
Toss cauliflower with lemon parsley sauce and top with lemon zest.
