Tuesday, April 16, 2013

saffron cauliflower puree

saffron...a true delicacy for the ages. husband and i picked up a bundle during our recent honeymoon in turkey and we jump at the chance to incorporate it into our weekly menus. this side dish is so light and the flavors meld beautifully. give it a shot. we paired ours with a delicate tilapia and red pepper relish. score.
















>> saffron cauliflower puree <<


ingredients

1 small head of cauliflower, chopped into florets 
1 1/2-2 cups of low sodium organic vegetable broth, warmed
    1 teaspoon of saffron powder
    juice of half a lemon
    2 Tbsp. olive oil
    salt and pepper to taste

   instructions

heat saute pan over medium high heat and add olive oil. add cauliflower to pan and saute for 10 minutes, or until cauliflower begins to brown. pour in warm veggie stock and cover for 3 minutes. remove cover and continue simmering until cauliflower is soft and stock has reduced, about 7-10 minutes. add saffron and lemon juice and simmer for two more minutes. remove cauliflower from pan and add cauliflower mixture to a food processor or blender. blend until smooth. if mixture is too thin, you can add it back to the saute pan and simmer over low heat to remove some moisture. if cauliflower is too thick, add more veggie stock to the processor to help thin out the puree. if it is just right, grab a fork and dig in!
serves 2-3
































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