Recipe courtesy of Floyd Cardoz
Cauliflower Puree with Chestnuts
- Yield: 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 246
- Total Fat
- 14
- Saturated Fat
- 3
- Carbohydrates
- 28
- Dietary Fiber
- 6
- Sugar
- 7
- Protein
- 6
- Cholesterol
- 10
- Sodium
- 776
Ingredients
For the Cauliflower Puree:
2 1/2 pounds cauliflower
1/4 cup canola oil
1 tablespoon cumin seeds
1 small dried red chile, broken in half
1 cup thinly sliced shallot
1/4 cup thinly sliced garlic
Scant 1/4 cup thinly sliced peeled ginger
Scant 1/4 cup thinly sliced mild to moderately hot fresh green chile
1/4 teaspoon ground turmeric
1 scant cup diced plum tomato
Kosher salt and freshly ground black pepper
1 cup vegetable stock, chicken stock, or water
For the Chestnuts:
2 tablespoons unsalted butter
2 tablespoons thinly sliced peeled ginger
1/4 pound bottled roasted whole chestnuts, halved crosswise and sliced (about 10)
Kosher salt
1/4 cup chopped chives
1/4 cup chopped cilantro
Directions
- Break the cauliflower into large florets. Trim off and discard the tough outer layer of the core, then cut the tender inside into 1 1/2-inch pieces.
- Heat the oil in a heavy 6-quart pan over moderate heat until it shimmers. Add the cumin seeds and dried red chile and cook, shaking the pan, for 1 minute. Add the shallot, garlic, ginger, and fresh green chile and cook, stirring for 30 seconds. Stir in the turmeric, tomato and salt to taste.
- Stir in the cauliflower and stock and cover the pan. Simmer gently until the cauliflower is tender, 15 to 20 minutes. (It's important that the cauliflower cook slowly; otherwise, the liquid will evaporate too quickly, you'll have to add more, and the cauliflower will turn soggy.)
- Puree the cauliflower mixture in a food processor in 2 batches until smooth. Season to taste with salt and pepper.
- Melt the butter in a 10-inch skillet over high heat and saute the ginger for 30 seconds.
- Add the chestnuts, stirring and shaking the skillet, and season with salt. Saute the ginger and chestnuts until golden and caramelized and a little crisp around the edges, about 2 minutes. Transfer the ginger and chestnuts to paper towels to drain.
- Reheat the puree over low heat and stir in the chives and cilantro. Serve the puree topped with the sauteed ginger and chestnuts.