Tuesday, April 26, 2011

Cauliflower Puree garnished with Pickled Onion Relish

This is a simple dish with a little splash of pizzaz.  The acidity of the relish cuts through the butter in the puree extremely nicely so that you can have a bold and exciting dish while retaining the richness of the puree.  Again, no measurements.  If there becomes a large demand for measurements, I will meet it, but this  is the way I enjoy cooking.  Cooking this way feels like art with a scientific spin. I hope you all enjoy!

Cauliflower Puree:

Blender or Food Processor (Processor would be better)

1 head cauliflower
about 2 Tbsp Butter (change this according to taste)
Black Pepper

1. Cut the cauliflower into medium, uniform pieces.
2. Steam cauliflower until fork tender.
3. Add cauliflower, the steaming water, and butter to a blender and blend until mostly smooth
     - add more water for a thinner puree and less for a thicker one (to your preference again)
4. Add salt and pepper to taste

Pickled Onion Relish:
This is a red spring onion

Jar or Bowl

1 Whole Red Spring Onion (remember to peel off the outer layers)
White vinegar
Black Pepper
Red Pepper Flakes

1. Slice off the stem of the onion.
2. Cut the bulb in half lengthwise, then proceed to (as thinly as you can) slice the onion widthwise. (discarding the root)
3. Slice the stem widthwise as well.
4. Put all ingredients into a container (I used a jar), mix, and let sit for one hour.
     -The vinegar to water ratio should be about 1:1.
     -The other ingredients should be added according to your taste.
5. Strain out the pickling liquid and enjoy!

The two products combined