Cauliflower Puree with Roasted Slices
Ingredients
- 1 large cauliflower head
- 3 tablespoons olive oil
- 1 teaspoon salt
- 2 cloves crushed garlic
- 2 tablespoons heavy cream
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 2 tablespoons butter
Preparation
Cut the cauliflower into thick slices, keeping all the small pieces and crumbs.
Place the small cauliflower pieces and crumbs in a pot, add about 2 cups of water or chicken broth, cover, and cook on medium heat until soft.
In a food processor, combine the cooked cauliflower with its cooking water, add the garlic, butter, salt, cumin, turmeric, paprika, and black pepper, and blend until smooth.
Add the cream and blend until well mixed.
Transfer the puree to a wide serving dish.
In a skillet, heat olive oil or corn oil, add the cauliflower slices, cook for a few minutes until golden brown on one side, then flip and cook the other side until golden and cooked.
Place the roasted cauliflower slices on top of the puree and serve.
