In the realm of versatile and healthful ingredients, cauliflower often plays a starring role as a culinary shape-shifter. But have you ever contemplated the components that come together to create that velvety cauliflower puree? If you’ve ever detected a slight bitter undertone in your cauliflower puree, you’re not alone. In this blog post, I’ll not only share the steps to crafting a creamy cauliflower puree paired with tofu and garlic oil but also provide answers to these pressing questions, concerning ingredients, techniques, and pairings that make this dish a valuable addition to your culinary repertoire.
This recipe is a variation of the cauliflower puree I made for one of the exclusive 8 course menu we do at the restaurant to celebrate the veggies we have in season. Cauliflower has been notorious in the last years for making everything from rice to plant based steak. Today I want to propose to you a simple yet elegant way to prepare it.
Cauliflower puree
300 g steamed/boiled cauliflower
10 g roasted garlic/substitute 5 g raw garlic
100 g sunflower seeds
30 ml olive oil
50 ml soy milk
10 ml lemon juice
Salt to taste
Pepper oil
30 g roasted bell pepper
10 g roasted garlic
30 ml olive oil
1 tsp cumin
Roasted veggies & tofu
1 carrot
1 bell pepper
Olive oil to coat
½ tsp garam masala
¼ tsp salt
50 g smoked tofu
Preheat your oven to 200 degrees C. Cut pepper and carrots into long sticks of the same size. Cut the top of the garlic and wrap tightly in aluminum foil along with some olive oil. Cut your smoked tofu in triangles of the same size. Once the oven in ready, mix carrots with spices and olive oil and place on a baking tray, along with your garlic. After 10 minutes, mix your bell pepper with the spices & oil and, along with the tofu, place in the oven to roast for around 10 minutes. Take out everything except garlic, which needs to roast for 10 more minutes.
In the meantime, steam or boil your cauliflower until tender. Once the garlic is roasted, add cauliflower along with the rest of the ingredients to a blender and process until smooth. If you feel like it, for extra creaminess move the puree through a sieve.
Plate and serve with a few caperberries and a drizzle of roasted garlic and pepper oil.
CHEF’S SECRETS:
1.Make sure not to overcook your cauliflower – by doing so it’ll release sulfurous compounds that produce a bitter taste.
2. In order to achieve a velvety consistency, you can either add a pinch of baking soda when cooking or pass the already blended puree though a sieve
3.To thicken any purees you can use raw sunflower seeds – they add creaminess without interfering too much with the taste
As we wrap up our journey into cauliflower puree, let’s not forget that the magic doesn’t end here. The technique of creating a creamy puree, thickened with sunflower seeds, can be a game-changer for various veggies like sweet potato or edamame. Embrace this culinary creativity, expand your cooking horizons, and enjoy the endless possibilities that lie ahead. Your kitchen adventures have only just begun!