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.
THIS 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.