Last week at Bennett’s, Ryan put together a scallop special
with a bright blood orange salad and an amazing roasted cauliflower purée. I like sharing these component
recipes, ones that you can take and adapt to your own dishes. I love the idea
of them being tweaked or combined with things I would have never expected.
Roasted Cauliflower Purée
Makes 3 cups
1 cup cauliflower florets
1/4 cup sliced yellow onion
4-5 whole garlic cloves, peeled
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 tablespoon Maximus/Minimus Seasoning Blend
1/4 cup sliced yellow onion
4-5 whole garlic cloves, peeled
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 tablespoon Maximus/Minimus Seasoning Blend
3/4 cup chicken stock (home-made or low-sodium)
1/4 cup heavy cream
1/2 tablespoon unsalted butter
salt and pepper to taste
1/2 tablespoon unsalted butter
salt and pepper to taste
Preheat the oven to 450 degrees. In a large mixing
bowl, mix together cauliflower, onions, garlic, spices, and oil.
Transfer to a baking sheet and roast until the cauliflower is golden brown
(about 10 minutes).
Transfer the vegetables into a small sauce pot and add the
chicken stock. Bring to a simmer over medium heat and cook until the cauliflower
is very soft and falling apart (about 20 minutes). Add cream and butter, then salt
and pepper to taste. Cook on stovetop for 2 more minutes.
Purée the mixture in a blender in batches until smooth. The
mixture should be the consistency of a thick sauce.
Note: For a thinner sauce, return the sauce to the stove and
add more stock or cream. For a thicker sauce, start the recipe with less stock
and add less cream on the final step.
This is a recipe that would be a great alternative to mashed
potatoes or a great sauce for chicken. Post in the comments about other ideas
you have!
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