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Cauliflower Puree Recipe
- Course: Main Dish
- Article Author: Chef Dan Rossi
- Preparation time: 00h:40min
- Servings: 2
- Calories: 105
Cauliflower Puree Recipe
Main Ingredient:
Cauliflower
Ingredients:
Cauliflower, 2heads
Shallots, 2 ea
Milk, 2 cups
EVO, ½ cup
Salt, tt
Chili flake, pinch
Thyme, 2 sprigs
Cooking Instructions:
1. Remove the big florettes from around the base of the head
2. Then cut the sides to create a flat surface, should be 3/8”, repeat with all of the florettes and save all of the scrap.
3. Cut the rest of the cauliflower into 3/8” slabs and separate so they are approx the same size as the original florettes
4. Heat a pan and sear the cauliflower in EVO until golden brown.
5. Flip cauliflower and color the other side.
6. Add water or veg stock and cover to braise cauliflower, check in 3-5 minutes to ensure it is not overcooked. Remove from the heat and reserve for later use.
7. Heat a saucepot and sweat the shallots in EVO.
8. Season with salt and chili flake
9. Add cauliflower scrap and sweat; do not color if you want a nice white puree. Color if you want a more roasted and complex puree.
10. Add milk, veg stock, bring to boil
11. Turn down to a simmer and cook for 25-35 minutes.
12. Strain solid from liquid, place solids in a blender and add liquid to desired consistency.
13. Add ½ cup of EVO and adjust seasoning
14. Strain through a chinois or tamis sieve
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