CAULIFLOWER PUREE
Fresh boiled cauliflower buds processed with margarine and extra virgin olive oil till ultra-smooth. Seasoned with garlic, dry mustard and fresh grind sea salt and black pepper. Served with tomato vinaigrette and fresh steamed peas. Garnished with fresh basil!
Makes 4 cups
3-1/2 lbs. fresh cauliflower buds with a little bit of stem attached
2 T. margarine
2 T. extra virgin olive oil
1/2-1 t. dry mustard
1 t. garlic powder
fresh grind sea salt and black pepper to taste
fresh basil leaves for garnish
Place cauliflower buds in large pot of water to cover by 2 inches. Bring to boil, cover and cook about 20 minutes or till very tender. Drain well and set aside.
Place drained cauliflower in blender container and process till smooth as you can get it.
Add margarine, oil, dry mustard, garlic powder, salt and pepper. Blend again till very smooth.
Serve family-style as a side dish vegetable garnished with fresh basil, or plate individually with a side of steamed peas and fresh tomato drizzled with olive oil, white Balsamic vinegar and sprinkled with salt and pepper – also garnished with fresh basil.
Notes: This cauliflower has the texture of puree rather than potato, since we boil it till very soft. If you want a thicker product, then add some mashed potatoes to it.
Processing the cauliflower with margarine and oil creates a smooth, rich and satisfying texture and flavor. One serving should be about one half cup.
I used chilled, leftover puree as a mayonnaise for a tomato and lettuce sandwich the next day with good results. Plain or toasted works.
CHEF DAVIES-TIGHT™ 