Chef-Style Cauliflower

Serves: —

side vegetarian

Ingredients

Cauliflower

  • 1 cauliflower
  • butter
  • salt

Puree

  • small cauliflower florets and thick stalk
  • butter
  • cream
  • parmesan

Leaves

  • cauliflower leaves
  • butter or cooking fat

Instructions

  1. Break down the cauliflower. Remove the leaves and cut the large lower florets into neat pieces for frying.
  2. Reserve the lighter, more flowery top florets and the thick stalk for the puree.
  3. Slice the puree pieces, then cook them down in butter with a cartouche on top until completely soft.
  4. Add cream and continue cooking until the mixture is thick and reduced.
  5. Just before the fat looks like it may split out, grate in parmesan for depth and umami.
  6. Blitz the mixture until smooth.
  7. Cook the large florets in butter, basting liberally, until golden and completely soft all the way through.
  8. Remove the florets and cook the leaves until crisp.
  9. Plate the cauliflower puree with the butter-basted florets and crispy leaves.

Notes

The large lower florets are best for frying, while the smaller top florets and thick stalk work well for puree.

Basting in butter lets the lactose caramelize, adding sweetness and flavor.