One of my favorite restaurants in all of New York (or anywhere), Vai, often serves a cauliflower purée, and it’s always so velvety smooth and delicious. They also have a scallop dish with a parsnip purée that is equally incredible. I’ve been meaning to replicate these at home and finally I have. I even made the cauliflower purée reasonably healthy, without any heavy cream. Yes this is possible, we’ll get there.
With cauliflower purée, you can do a lot of things. Serve it under scallops, chicken, steaks, lamb. It goes with most vegetables, so it is pretty versatile. I served mine underneath roasted boneless/skinless chicken thighs and sauteed spinach with white beans. A pretty well balanced and healthy meal.
I wont get into the methods for the additional parts of this meal, since you can really use the purée with anything really. However, if you are interested, I prepared this Martha Stewart spinach dish and chicken thighs that I marinated in balsamic vinegar, oil, garlic and brown sugar. I let those marinate for about 30 minutes, and then I cooked for about 20 minutes in an oven at 425, right on a rimmed baking sheet.
Cauliflower purée
Ingredients
Serves 4-6, depending how you utilize it. Could serve as a side as well
1 head of cauliflower, stem removed and cut into medium size florets
1 1/4 cup milk (I used lactose free)
salt and pepper to taste
1 tablespoon butter
2 garlic cloves smashed
In a large sautée pan with a lid, add butter and garlic over a medium heat. When the butter starts to foam, add cauliflower. Cook for about 3 minutes. Add milk and reduce heat to low. Cover and let cook until form tender, about 10 minutes.
When tender, add all cauliflower and milk to a food processor or blender. Puree until smooth, adding salt and pepper to taste. Add a little more milk if it seems to be too thick, but add only a tablespoon at a time to ensure it doesn’t become runny. It should stand up on it’s own on a plate.
Serve with chicken, spinach or whatever you choose and enjoy!!
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