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Cauliflower Puree

Cauliflower Puree

Recipes, Slow Eats, FAST

 

Cauliflower puree is an example of how a side dish can really be the star of the plate.

This under-utilized (in my opinion) brassica has become very popular as of late, showing up in place of potatoes in alternative versions of Shepherd’s Pie and Bangers & Mash and even replacing the flour in a pizza crust. But aside from the versatility that makes it ideal for the gluten-free, low-carb and diabetic diet, cooked, pureed cauliflower has a velvety texture and lightly earthy taste that has me craving and building meals around it all fall and winter long.

This dish is also a perfect example of how you can have Slow Food, Fast.  I lit our gas grill, started the puree (easy when you just throw everything into the pot!), and then figured out a second vegetable to serve while the meat and cauliflower were cooking.

Above is a NY strip on a bed of cauli puree with some carrots sauteed in butter and thyme.  Below we have a grilled chicken breast on the puree, served with coconut & cayenne marinated kale that I finished on the grill at the last minute.  Both dishes were on the plate and being consumed in well under 45 minutes.

Enjoy!

cauli-puree-chickenTHIS RECIPE HAS BEEN REMOVED FROM ISLANDVITTLES.COM, AS IT IS PUBLISHED IN MY E-COOKBOOK, SLOW EATS, FAST, AVAILABLE ON AMAZON.

I apologize for any inconvenience.