Foodie Friday with Caren McSherry

Cauliflower Purée

1 large head fresh cauliflower, broken into chunks, stems included

2 cups water

2 teaspoons chicken stock paste

1/3 cup full fat sour cream

1/2 cup mascarpone

2 tablespoons pure maple syrup

Ground pepper to taste

Sea salt to taste

Bring the water and chicken stock to the boil, add the cauliflower, cover, turn to simmer and steam until cooked through.  Drain.  Transfer to the bowl of a food processor. Pulse until coarse. Add the sour cream and mascarpone, purée. Season with the maple syrup, pepper and salt. Purée until smooth.  Adjust the seasoning to suit your tastes.

Roasted Cauliflower

1 whole head cauliflower (about 3 cups)

3 tablespoons avocado oil or grapeseed oil

1/3 cup water

1/3 cup white balsamic vinegar

3 tablespoons Côte d’Azur Moroccan rub

1/3 cup pine nuts, toasted (garnish)

1/3 cup fresh cilantro, chopped (garnish)

Break the cauliflower into flowerettes, heat a large wok or saute pan to high. Add the oil and then the cauliflower, give it a few shakes and brown for about 10 minutes.  Add the water cover and let steam for about 5 minutes.  Continue to shake, lid off, when the water has evaporated add the balsamic and rub. Bring the heat to high, stir fry until well browned.

To serve, turn the purée onto a serving platter, spread to the edges. Top with the roasted cauliflower and top with toasted pine nuts and chopped cilantro

Serves 6

Guest: Caren McSherry

Founder and President of the Gourmet Warehouse

Cauliflower Purée

1 large head fresh cauliflower, broken into chunks, stems included

2 cups water

2 teaspoons chicken stock paste

1/3 cup full fat sour cream

1/2 cup mascarpone

2 tablespoons pure maple syrup

Ground pepper to taste

Sea salt to taste

Bring the water and chicken stock to the boil, add the cauliflower, cover, turn to simmer and steam until cooked through.  Drain.  Transfer to the bowl of a food processor. Pulse until coarse. Add the sour cream and mascarpone, purée. Season with the maple syrup, pepper and salt. Purée until smooth.  Adjust the seasoning to suit your tastes.

Roasted Cauliflower

1 whole head cauliflower (about 3 cups)

3 tablespoons avocado oil or grapeseed oil

1/3 cup water

1/3 cup white balsamic vinegar

3 tablespoons Côte d’Azur Moroccan rub

1/3 cup pine nuts, toasted (garnish)

1/3 cup fresh cilantro, chopped (garnish)

Break the cauliflower into flowerettes, heat a large wok or saute pan to high. Add the oil and then the cauliflower, give it a few shakes and brown for about 10 minutes.  Add the water cover and let steam for about 5 minutes.  Continue to shake, lid off, when the water has evaporated add the balsamic and rub. Bring the heat to high, stir fry until well browned.

To serve, turn the purée onto a serving platter, spread to the edges. Top with the roasted cauliflower and top with toasted pine nuts and chopped cilantro

Serves 6

Guest: Caren McSherry

Founder and President of the Gourmet Warehouse