Beef Bourguignon, roasted and pureed cauliflower and pickled red onions.
The beef and the pickled onions were things I’ve done already a bunch of times but the cauliflower was new on both accounts.
Not sure I’ll do the roasted version again but the puréed version was a blast. Next time I’ll try the zucchini purée.
What’s the pureed cauliflower good for? Solo, as a sauce, or?
Honestly solo it’s a banger. Here it brought some creamy texture that was missing from the plate. And quite good with the beef as a sauce yes :)
Not so complementary with the grilled cauliflower though, they were actually tasting not great together.
I love it grilled, but maybe not just as dark. And I usually just marinate it with lemon juice and some garlic, salt, herbs and olive oil.
But yeah, puréed is great.
I’ll try your version next then. I went with garlic, smoked paprika and olive oil but maybe some acidity would have been smarter indeed. Thanks for the tip :)
You’re welcome. I think the bright acidity goes really well with the earthy flavor.
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Thanks a bunch for the positive vibes :)
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If I remember right last time I made cauliflower puree I simmered it in milk, strained off, blitzed the cauliflower and added the milk back in till it was the consistency I wanted.
Definitely one of those things that seems fancy but is actually not so tough to make. Adding a little butter in at the end works well, too!
Great looking meal!
I did more or less the same; I went with 80/20 milk / creame and some muscade.
I’m curious to see what other veggies I can puree, it’s a new world to me :)
