Cauliflower puree et al.

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Cauliflower puree
Boil 1 head cauliflower in salted water for about 10 mins, until tender, then drain and place in a food processor.
In the meantime, cook 2 slices bacon in a small skillet. Melt a pat (about 1 Tbsp) of butter in the pan as well and cook 4 minced cloves of garlic until lightly golden brown. Add this mixture to the food processor along with 1 Tbsp minced fresh parsley, salt, pepper, a splash of cauliflower cooking water and a splash of half and half. Puree until smooth.

I broke this into bite-size pieces and put it in a steel bowl with the colander sitting above it. Poured the cauliflower into the colander, and let the asparagus cook in the residual heat of the boiling water while I prepped everything else. Drained, salted, and grated Meyer lemon zest over it.

Rubbed kale salad
Tear the leaves of one bunch of kale into bite-sized pieces and place in a glass container.
Add: juice of 2 Meyer lemons, 1 Tbsp tahini, 1 tsp sesame oil, salt, pepper, smoked paprika, 1 Tbsp chopped fresh cilantro, honey (also a splash of the crumbled bacon/garlic/butter from the cauliflower) and use your hands to massage this mixture into the kale. Sprinkle black sesame seeds over the top before leaving it to macerate for at least 15 minutes to cure.

I made something similar last week, but with brown butter, garlic, and grated aged Gouda in the cauliflower instead of bacon; and the asparagus had a vinaigrette of lime juice, whole grain mustard, walnut oil, and was tossed with toasted walnuts and grated Gouda.


Written by orata

April 15, 2012 at 11:20 pm

Posted in recipes

Tagged with , ,

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