This dish can be used as a main or a side - would also be a great item to take to a party or a pot luck. Your friends won't be disappointed. If you can, use locally grown and organic cauliflower. You'll taste the difference.
- 2 heads cauliflower
- 2 Tbs. extra virgin olive oil
- 1 cup whole milk
- Â¼ lb. Butter
- 2 Tbs. vadouvan (from www.le-sanctuaire.com)
- 1 tsp. Italian parsley
- Day old bread for toasting
- Fine sea salt to taste
- Slice the cauliflower about 1/8 of an inch thick.
- Season 1 and Â¼ of cauliflower with olive oil and sea salt to taste.
- Roast in a 350 degree oven until slightly charred and tender.
- Start the butter in a cold sauce pot and place on medium heat. Allow the butter to melt, become foamy and turn golden brown.
- Remove brown butter from heat and add the vadouvan. Let vadouvan and butter sit for an hour.
- Add all but 1/4 of the remaining raw cauliflower to a sauce pot. Add the milk and just enough water to cover cauliflower. Add a teaspoon of sea salt and cook on low-medium heat until cauliflower is completely soft.
- Puree this mixture and strain through a fine sieve.
- Slice the day old bread as thick as you want and brush lightly with the vadouvan butter. Bake in a 350 degree oven for about 5-6 minutes. (At this time correct your seasoning on the roasted and pureed cauliflower).
- Season the remaining raw cauliflower with a touch of the vadouvan, parsley and sea salt.
- To create four individual servings, have 4 small serving pots, such as mini cast iron pots. Layer the roasted and pureed cauliflower and then the vadouvan butter continuously until the pot is filled. On top, add the raw cauliflower and the dish is ready to serve with the toasted bread.
|Amount Per Serving||%DV|
|Serving Size 108g|
|Recipe makes 4 servings|
|Calories from Fat 285||87%|
|Total Fat 32.33g||40%|
|Saturated Fat 16.8g||67%|
|Trans Fat 0.0g|
|Total Carbs 7.71g||2%|
|Dietary Fiber 0.3g||1%|