CAULIFLOWER WITH BROWN BUTTER SAUCE
Serves: 4
1 chopped dry shallot
■ 2 tbsp (30 mL) unsalted butter
■ 1 1/2 cups (375 mL) chopped
■ cauliflower 1 bay leaf
■ 3/4 cup (180 mL) whipping
■ cream
1/2 tsp (2.5 mL) lemon zest
■ (grated peel)
1/2 cup (125 mL) dry white wine
■ 1 bay leaf
■ 1/4 dry shallot, sliced
■ 2 peppercorns
■ Zest (grated peel) and juice
■ of 1/2 lemon
1/2 cup (125 mL) unsalted
■ butter
1/4 cup (60 mL) chopped
■ cauliflower
1 tsp (5 mL) fresh thyme,
■ chopped
1 tbsp (15 mL) finely minced
■ fresh flat-leaf parsley Kosher salt
■ 4 cooked baby potatoes
■
1. For the cauliflower cream: Slowly sauté 1 chopped dry shallot in 2 tbsp (30 mL) unsalted butter until soft, then stir in
1 1/2 cups (375 mL) chopped cauliflower and 1 bay leaf and cook gently for five more minutes.
2. Stir in whipping cream and 1/2 tsp (2.5 mL) lemon zest (grated peel).
3. Cook very slowly on very low heat for 15 minutes until cauliflower is soft and cream is reduced. Season with salt. Strain through a sieve and keep warm.
4. For the dish: Simmer wine, bay leaf, shallot and peppercorns in a small saucepan over low heat until reduced by half.
5. Remove from heat and blend in lemon zest and juice. Strain and set aside.
6. In a medium saucepan over medium heat, melt 1/4 cup
(60 mL) of the butter until browned. Add cauliflower and stir for about 30 seconds.
7. Then add 1/4 cup (60 mL) of the strained wine reduction and the remaining 1/4 cup (60 mL) butter and remove from heat. Whisk to blend. Add thyme, parsley and salt to taste.
8. To serve, place a dollop of the warm cauliflower cream on each of four heated serving plates. Add a potato to each plate.
9. Spoon prepared cauliflower sauce over all. Add more thyme and parsley and serve.