Queenie Cooks: Cauliflower Puree with Garlic and Walnut Oil
Thursday, April 21, 2011 at 07:00AM 
Reader, I know what you're thinking: ANOTHER cauliflower recipe? What, is this woman being paid by some sort of cruciferous vegetable consortium to force-feed us tree-like foods until we keel over?
The answer sadly, is no. My income is in no way supplemented by some bizarre veggie subsidy. The plethora of cauliflower is due simply to my stubborn belief that tomatoes don't belong in the Northeast until July, unless they arrive in a can. I try to be as seasonal and local as I can (hence my recent raptures for ramps), and cauliflower helps me do that.
That said, this recipe is no sad capitulation to a stubbornly reticent spring season. It is, in fact, really freaking good. It's almost - dare I say it - better than mashed potatoes. (Gasp!) I think it has something to do with the sharp flavor of the cauliflower, which plays beautifully off of the cream and butter, and the slight amount of garlic, which is somehow less offensive to me here than it is in mashed potatoes.
The trick to bringing out all that flavor is making sure your cooking water is well-seasoned - either use plenty of salt, or substitute vegetable or chicken stock, depending on your vegetarian status. Well, that and the butter. And the cream.
There's another reason I love this recipe: I get to use my secret weapon du jour to make it. That's right, folks - I am in lust with my immersion blender. The thing comes in handy more often than I can say. Want to puree a soup? Do it right in the pot. Want to whip a bit of cream? This thing has a whisk attachment. Want to make all your friends jealous of your culinary wizardry? Get an immersion blender. (For less than $40. Really.)
Serve the puree with, well, anything. It goes marvelously with roasted or braised chicken, underneath chickpea stew, or, frankly, on its own as a sort of naughty-feeling-but-not-naughty-at-all bowl of comfort.
Cauliflower Puree with Garlic and Walnut Oil
1 large head cauliflower, about two pounds, cut into evenly-sized florets
3 garlic cloves, peeled and whole
2 tbs. butter
2 tbs. heavy cream
2 tsp. walnut oil
2 tbs. finely chopped parsley
Kosher salt and freshly ground black pepper
Fill a pot large enough to hold the cauliflower. Fill halfway with water and bring to a boil. Add a generous amount of salt (about a palmful, if you have small palms like mine) and the cauliflower and garlic. Cover and simmer until the cauliflower is very tender, about 7-10 minutes.
Drain the cauliflower and place in a narrow, deep bowl. (I actually use a 2-quart saucepan.) Add the butter and cream, along with a big pinch of salt and several turns of the peppermill. Using a stick blender, puree the mixture until smooth. (If you're looking for silky, pass the puree through a fine mesh strainer.)
Divide the puree between the plates, then sprinkle with a touch more salt and pepper and the parsley. Drizzle a bit of the walnut oil over the top. Serve immediately.
The puree will keep, tightly covered in the fridge, for a few days. Reheat gently over low heat.
Serves 3-4 as a side.
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Reader Comments (2)
I am also just obsessed with cauliflower these days. Steamed with a couple cloves of garlic then blended with milk, truffle salt and pepper, nice drizzle of olive oil and some chives over the top to finish....it's halfway between mashed potatoes and soup. Great minds think alike though you just secured a bottle of walnut oil on my shopping list this weekend.
I love, love, love cauliflower puree, but walnut oil just may take it to the next level. I even happen to have some in my pantry waiting for a good use. Thanks Meg!