Caramelised cauliflower purée with greens recipe
Caramelised cauliflower purée with greens and an almond dressing This vegetarian feast is simple and quick to make but has the finesse of a restaurant meal. 25g/1oz butter2 tbsp olive oil1 cauliflower, head grated and stalk discarded4 garlic cloves, finely sliced1 bay leaf1 tsp chopped fresh thyme150ml/5fl oz double cream 25g/1oz butter 2 tbsp olive oil 1 cauliflower, head grated and stalk discarded 4 garlic cloves, finely sliced 1 bay leaf 1 tsp chopped fresh thyme 150ml/5fl oz double cream 2 tbsp olive oil1 head cavolo nero, leaves separated and stalks removed1 head spring greens, leaves separated and stalks removed50g/1¾oz Old Winchester cheese, grated1 tbsp pomegranate seeds1 tbsp pomegranate molassessalt and freshly ground black pepper 2 tbsp olive oil 1 head cavolo nero, leaves separated and stalks removed 1 head spring greens, leaves separated and stalks removed 50g/1¾oz Old Winchester cheese, grated 1 tbsp pomegranate seeds 1 tbsp pomegranate molasses salt and freshly ground black pepper 1 shallot, peeled and finely chopped1 garlic clove, crushed1 tbsp moscatel vinegar5 tbsp olive oil1 tbsp almonds, chopped and toastedsalt and freshly ground black pepper 1 shallot, peeled and finely chopped 1 garlic clove, crushed 1 tbsp moscatel vinegar 5 tbsp olive oil 1 tbsp almonds, chopped and toasted salt and freshly ground black pepper Method To make the cauliflower, heat the butter and oil in a frying pan. Add the cauliflower, garlic, bay and thyme and fry until caramelised. Add to a food processor or high speed blender with the cream and 100ml/3½fl oz water and blend to a smooth purée. To make the greens, heat the oil in a large frying pan over a high heat. Fry the cavolo nero and spring greens until soft and a little blackened and scorched. Season with salt and pepper and finish with the cheese, pomegranate seeds and molasses.To make the dressing, mix all of the ingredients together in a bowl. Season with salt and pepper. To serve, spoon the cauliflower purée onto a serving plate. Add the greens and spoon over the dressing. Serve immediately. To make the cauliflower, heat the butter and oil in a frying pan. Add the cauliflower, garlic, bay and thyme and fry until caramelised. To make the cauliflower, heat the butter and oil in a frying pan. Add the cauliflower, garlic, bay and thyme and fry until caramelised. Add to a food processor or high speed blender with the cream and 100ml/3½fl oz water and blend to a smooth purée. Add to a food processor or high speed blender with the cream and 100ml/3½fl oz water and blend to a smooth purée. To make the greens, heat the oil in a large frying pan over a high heat. Fry the cavolo nero and spring greens until soft and a little blackened and scorched. Season with salt and pepper and finish with the cheese, pomegranate seeds and molasses. To make the greens, heat the oil in a large frying pan over a high heat. Fry the cavolo nero and spring greens until soft and a little blackened and scorched. Season with salt and pepper and finish with the cheese, pomegranate seeds and molasses. To make the dressing, mix all of the ingredients together in a bowl. Season with salt and pepper. To make the dressing, mix all of the ingredients together in a bowl. Season with salt and pepper. To serve, spoon the cauliflower purée onto a serving plate. Add the greens and spoon over the dressing. Serve immediately. To serve, spoon the cauliflower purée onto a serving plate. Add the greens and spoon over the dressing. Serve immediately.