I serve this unexpected puree (cauliflower as sauce, who knew?) with seared or grilled scallops, beef, or salmon. Simply place the warm fish or meat atop a pool of the cream.
Recipe information
Yield
makes 2 cups
Ingredients
Preparation
Heat the butter and olive oil in a small saucepan over medium heat. Add the onion and sauté for 5 minutes, then add the cauliflower and stir. Cook for 5 more minutes, then add the stock or water and bring to a boil. Lower the heat, add a pinch of salt, and simmer uncovered for 10 minutes, until the cauliflower is tender and the liquid is reduced by half. Add the cream and simmer 2 more minutes. Allow the mixture to cool slightly, pour into a blender, and blend until you have a creamy, smooth puree. Taste, and adjust seasoning with additional salt and pepper.
