Cauliflower With Smoked Mozzarella |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I enjoy cauliflower on its own, but I also like it puréed, as it reminds me of eating potatoes. For this reason, I make this recipe to serve with Beef Tenderloin with Red Wine and Shallot Sauce. In my experience, people who otherwise avoid cauliflower are fond of this dish because the cheese gives the vegetable an irresistible smokiness. Read more . And, like potatoes, a cauliflower purée can be varied accord to your whim and the contents of your refrigerator. For instance, you can make an especially suave puree by mixing in 2 tablespoons unsalted butter and 1 tablespoon sour cream or crème fraiche. Or you might add several slices of bacon, cooked crisp and crumbled, or 2 tablespoons minced fresh chives and/or fresh parsley. My Opinion is do not boil the cauliflower but steam it do not let the water touch it or you will have soup. Ingredients:
1 head cauliflower (11/4 to 2 pounds), cut into florets |
1 clove garlic |
2 teaspoons crème fraiche |
1 teaspoon unsalted butter |
4 ounces smoked mozzarella or smoked gouda, shredded |
kosher salt |
freshly ground pepper |
Directions:
1. 1. Put the cauliflower florets and garlic in a saucepan and add just enough cover. Bring to a boil over high heat, reduce the heat to low, and simmer, uncovered, until cauliflower is just tender, about 5 minutes. Drain well.
2. 2. Transfer the cauliflower and garlic to a food processor and add the crème fraiche, butter, cheese, and salt and pepper to taste. Pulse in short bursts just to blend the ingredients and produce a fine-grained texture. Do not overprocess; cauliflower easily liquefies, and you want to retain some texture. Taste and adjust the seasoning with salt and pepper, if necessary.
3. 3. Place the cauliflower purée in a warmed serving dish and serve.
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