Author Notes
A decadent way to enjoy cauliflower that will leave the staunchest cauliflower opponents swooning. —rachelbradley
Ingredients
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4 cups
4 cups fresh golden or white cauliflower florets cut into small pieces
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3 cups
chicken stock (or vegetable stock)
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1/3 cup
creme fraiche
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1/4 cup
+2 Tablespoons fresh, herbaceous-green fruity extra virgin olive
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1 tablespoon
roasted garlic or three whole cloves fresh garlic
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1/3 cup
2 tablespoons Pecorino Romano
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sea salt & fresh ground pepper to taste
Directions
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Place the florets and water or chicken stock to a simmer in a medium pot. If you are not using roasted garlic, add your fresh garlic cloves to the pot as well, Simmer for 6 minutes and drain thoroughly.
Serves 4-6
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Place the still hot, drained florets in a large bowl with the creme fraiche, olive oil, roasted garlic, Pecorino, salt, and pepper.
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With an immersion blender (stick blender), processes the ingredients until just pureed or to desired consistency. To finish, drizzle with additional grated Pecorino, a drizzle of olive oil, and chives.
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