When he moved to the DC area last year, we started cooking together a couple times a month. Wednesday nights were reserved for our most interesting of culinary creations. The notable meals have included chorizo spiced mussels, beef wellington, and a fall inspired pork chops with apple cider gravy. Right before Christmas, we attempted a roasted cauliflower puree that I could not get out of my head. It was rich, flavorful, and the perfect complement for a great piece of steak!
I had to bring home this dish to my family for Christmas, but I wasn't as pleased with the texture this time around. I think that our oven may have been a bit hotter than Brad's so the outsides of the florets got the beautiful caramelization provided by roasting but were still a bit "al dente" in the middle. Not great for a puree.
Being a person who can't let sleeping dishes lie (read: two batches of bacon caramel in one week), I tried one more time. This time? I steamed the florets for about 5 minutes, dried them in the oven on a baking sheet at 400 F for five minutes, and then coated them in a little olive oil to roast at 400 F for 10-15 minutes until the florets developed some gorgeous roasted color:
While still warm, I put the (fully cooked!) florets into a food processor and added a little butter, a splash of cream, a couple cloves of roasted garlic, and salt and pepper (white pepper if you've got it). Buzz it up until you have a smooth puree, adding a little more butter if you want a silkier finishing texture. The results are incredible, described by my sister as "heavenly." It's always high praise when a formerly picky eater loves your food; I will never stop delighting in any yum I elicit out of her.
Welcome, Brad, to your first of many posts on Everything in the Kitchen Sink! Insert obligatory picture of us as babies in college…
1 small head of cauliflower, trimmed and cut in small florets
1 tablespoon of olive oil
1-2 tablespoons of unsalted butter
splash of heavy cream
2-3 cloves of roasted garlic
salt and pepper to taste
Preheat the oven to 400 F.
Steam the cauliflower florets, covered, for 5 minutes.
Remove and spread out on a foil lined sheet pan. Bake for 5 minutes at 400 F to dry any excess water on the florets.
Remove from the oven, coat with olive oil, and season with salt and pepper. Roast at 400 F for 10-15 minutes until the florets are caramelized.
While still warm, blend in your food processor with the butter, cream, and roasted garlic. I pulsed a few times, until I had fine pieces and then let it blend. Remember to scrape down the sides and the bottom for a smooth puree!
Serve up with your favorite protein and a little pat of butter on top. Enjoy!