There’s seemingly nothing simpler or tastier during the season. And in winter, when many complain about the limited or expensive selection of imported vegetables, I’m not shy about reminding people of freezing. From a modern scientific perspective, freezing is the healthiest way to preserve vegetables. With frozen veggies, neither your budget nor your vitamin and mineral diversity will suffer. This purée is one of my favorites. The recipe is absurdly simple.
- 1 small head of cauliflower (up to 15 florets, separated)
- 70 g Roquefort cheese (sheep's milk blue cheese is my preference, but Gorgonzola or any other cow's milk blue cheese will work)
- olive oil
Boil the cauliflower until completely soft. If you're cooking florets to eat whole or for use in a more intact form, al dente is usually sufficient. However, for purée, ensure the cauliflower is fully cooked. I recommend avoiding boiling vegetables in liters of water and then draining them, which results in losing some of their nutrients. Instead, add just a small amount of water, cover with a lid, and steam the cauliflower, preserving all the nutrients inside.
Allow the cauliflower to cool slightly, then mix it with finely chopped cheese and drizzle with olive oil. Blend until smooth. I use a blender for this, but you can simply mash it by hand.
For a softer, creamier taste, you can substitute Stracciatella or even Ricotta (but not cottage cheese, as it has a different process and flavor profile).
Boil the cauliflower until completely soft. If you're cooking florets to eat whole or for use in a more intact form, al dente is usually sufficient. However, for purée, ensure the cauliflower is fully cooked. I recommend avoiding boiling vegetables in liters of water and then draining them, which results in losing some of their nutrients. Instead, add just a small amount of water, cover with a lid, and steam the cauliflower, preserving all the nutrients inside.
Allow the cauliflower to cool slightly, then mix it with finely chopped cheese and drizzle with olive oil. Blend until smooth. I use a blender for this, but you can simply mash it by hand.
For a softer, creamier taste, you can substitute Stracciatella or even Ricotta (but not cottage cheese, as it has a different process and flavor profile).
