This recipe is from Lisa Hanson of Cabbagetown Market. Easy, easy. Oh – I wanted to share this wonderful way to turn your head of cauliflower into florets. It came from King Arthur Flour. Cut the head in half, and then cut away the core like you would a cabbage. The florets, for the most part, just fall off! It was a tip they shared from one of their editors who spent years in restaurant kitchens. Love it!
If you don’t have leeks at home, you really could use any member of the onion family you prefer. I wouldn’t discard the leftover milk as Lisa suggests – it could be used to flavor mashed rutabagas or turnips or become the base for a potato soup.
Ingredients:
3 cups skim milk One head cauliflower, broken into florets 2 leeks, cleaned well and chopped Pinch of saffron salt and pepper to taste
Preparation:
Serves 6
In a large saucepan bring the milk to a simmer. Add the cauliflower, leeks and saffron simmer until tender but not mushy. With a slotted spoon, transfer the cauliflower and leeks to a blender and whiz until smooth. Use the cooking milk, if needed, to reach the desired consistency. Discard leftover milk and return the puree to the saucepan and adjust seasoning.
Lisa’s note:
Saffron makes a nice seasoning but nutmeg or something spicier such as paprika or cayenne would work, as well. The dish can also be finished in the oven with some fat-free cheese and panko (Japanese bread crumbs).