A recipe for a delicious cauliflower puree. It is simple yet elegant. It pairs perfectly with seafood and freshwater fish.
A Simple Cauliflower Puree
Makes four servings.
- 1 head cauliflower
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, minced or 1/4 teaspoon good quality garlic powder
- 1 cup chicken stock
- Salt
- Freshly ground pepper
1. Assemble the ingredients. Trim and wash the head of cauliflower. Cut the florets away from the core and into similar-sized pieces, as necessary.
2. In a large stockpot, gently heat the olive oil and add the garlic, stirring until fragrant. Add the cauliflower, stirring gently. Add the chicken stock, cover, and simmer for 10 minutes or until the cauliflower is tender.
3. Transfer the mixture to a food processor, season, and process until it is a velvet-smooth puree. Keep warm until served.
Note: Leftovers may be frozen and reheated. The recipe can easily be doubled.
