Dinner Tonight: Broiled fresh Tuna, Green peas and pearl onions, Scallion and sesame Cauliflower Puree.
My Gourmet Connection via the Cabot Cheese website and saw this recipe for cauliflower. I decided to try it for dinner. Last week cauliflower was on sale at my grocery store so I had some on hand. It was easy to fix and Clark actually thought it was mashed potatoes! With only one head on hand, I halved the recipe, This is a yummy, low fat, no carb, substitute for potatoes. Here, from the website is the recipe for pureed cauliflower. I would serve this to company!
8 cups cauliflower florets (2 medium heads fresh or 2 16-ounce bags frozen)
1 cup water
1/2 teaspoon salt
3 tablespoons butter
1-1/2 tablespoons toasted sesame oil
2 cloves garlic, finely chopped
6 scallions, sliced
Salt and freshly ground black pepper to taste
Sesame seeds for garnish
Place the water and salt in a large pot fitted with a steamer rack. Bring to a boil, add the cauliflower florets, cover and steam until they are very tender when pierced with a knife.
Transfer the cauliflower to a large bowl, add 1 tablespoon of the butter along with salt and pepper to taste. Purée with an electric hand blender until smooth and silky (you can also use a food processor or blender). Set aside.
Heat the remaining 2 tablespoons of butter and the sesame oil in a large pan over medium heat. Add the garlic and cook until soft and fragrant, 2 minutes. Add the scallions and continue cooking just until softened, about 2 minutes more. Don't let them lose their bright green color.
Stir in the cauliflower purée and heat through. Transfer to a serving bowl, sprinkle with sesame seeds and drizzle with a few additional drops of sesame oil.
Makes 6 servings