This has got to be my most useful and “who knew” creation for the last few months. I had no idea that puréed cauliflower could be so delicious. Mark and I went on holiday in December and tried out a snazzy hotel for a few days, who specialise in fitness and healthy cuisine. Not quite a health spa, but possibly the modern equivalent. We attended fitness classes, walked along the board walk, ate in fine restaurants, had some massage, visited an “energy healer” (more on this another time) and generally had a great time. They served this there, but I have to say that my version is better. Not patting my own back or anything, just a simple acknowledgement of whats true.
The photo above looks like something decadent doesn’t it? I promise, the only ingredients in there are cauliflower, a little butter and salt. Cauliflower packs quite an impressive healthy punch. It is low in calories, so its great for adding to a calorie controlled diet, or just when you want something simple and clean tasting to feed your temple. It is full of minerals and vitamins such as Vit C, Vit K for dealing with inflammation, and some of the B complex ones. It is an excellent source of dietary fibre, can be eaten raw or cooked, is available year medicament neurontin 100mg round (it even grows in St. Lucia) and…..seriously? What’s not to love?
There is no “recipe” per se, as this is that simple. All you do is cut your cauliflower into largish chunks and steam until soft. Tip into a roomy bowl and purée using whatever method cranks your motor, but you do want it to be perfectly smooth. Add a bit of butter. My cauliflower was quite large and I used 60g or a little less than 2 tbsp of butter with salt to taste. I also added 2 tbsp of water to help with the smoothness.
The great thing about this puréed cauliflower is that it has attitude enough of its own to stand alone, but is man enough as well to provide the supporting act. I used it to provide a cushiony bed for our dinner of pan seared tuna and scallops the other night. Boy that was yummy! If you’re interested……the tuna was simply marinated for a few minutes in some fresh ginger and garlic, a squeeze of lime, a splash of toasted sesame oil, salt and pepper, and seared in a very hot dry pan until pink. The scallops were cooked in the same frying pan once the tuna was finished.