There seems to be nothing easier and tastier in season. And in winter, when many complain about a meager or expensive selection of imported vegetables, I do not hesitate to remind about freezing. From a modern scientific point of view, it is the healthiest way to store vegetables. With frozen vegetables, neither the budget nor the vitamin and mineral variety in the diets will suffer. This puree is one of my favorites. An obscenely simple recipe.
- 1 small cauliflower head (up to 15 inflorescences, divided)
- 70 g roquefort cheese (sheep with blue mold is my preference, you can use gorgonzola or any other cow cheese with blue mold)
- olive oil
Boil the cabbage until completely softened. If al dente is always enough for use in inflorescences or before use in a more complete form, then for mashed potatoes — full readiness is sure. I still recommend not to boil vegetables in liters of water and do not drain, do not give part of the trace elements with water. You can add very little water, cover and steam the cabbage, keeping all the elements inside.
Allow to cool slightly, mix with cottage cheese, finely chopped and sprinkle with olive oil. Beat until smooth. I do it in a blender, but you can just knead.
For a softer and creamy taste, you can use strachatella or even ricotta (but not cheese, different processes, different flavor).
Boil the cabbage until completely softened. If al dente is always enough for use in inflorescences or before use in a more complete form, then for mashed potatoes — full readiness is sure. I still recommend not to boil vegetables in liters of water and do not drain, do not give part of the trace elements with water. You can add very little water, cover and steam the cabbage, keeping all the elements inside.
Allow to cool slightly, mix with cottage cheese, finely chopped and sprinkle with olive oil. Beat until smooth. I do it in a blender, but you can just knead.
For a softer and creamy taste, you can use strachatella or even ricotta (but not cheese, different processes, different flavor).
