Creamy Cauliflower Puree

Creamy Cauliflower Puree

There’s all this fuss about cauliflower these days, its proving to be a great substitute for rice, pizza bases and mash potato.  Aaaah… Mash Potato, how I love thee … unfortunately though, you do nothing for my waistline!  So I thought, let me see how the cauliflower puree phenomenon will stand up against my beloved mash potato.   The result? A creamy, rich, indulgent and delicious ‘mash’ / puree.   Is it mash potato? Well, no but its a very good substitute for those trying to avoid carbs at dinner time.   So quick and easy to prepare and I caught a few fingers licking the plate … mine included  😉  

I served mine with Pork Chops which I fried with olive oil, garlic and sage leaves.   I fried a few of the sage leaves first in the hot olive oil for 3 or 4 seconds before draining on carlton towel and sprinkling generously with salt.   I then set these aside for garnishing.   The oil was then nicely flavoured with the sage, so I added the pork chops, which I had already marinaded in a little olive oil, with a clove of garlic which I crushed into a smooth paste, salt & black pepper.   As far as week night dinners go, it was a goodie! 

Pork Chop cropped for blog picture

Yield: 3 – 4 servings

Ingredients: 

1 head cauliflower – tough stalks removed 

1 cup chicken stock / Water 

3 Tbsp fresh cream

1 Tbsp butter

Salt & Pepper for seasoning 

Method: 

Roughly chop the cauliflower and put in a pot together with the chicken stock.  Bring to a boil and then reduce the heat and simmer gently until cauliflower is completely tender.  Strain in a colander, retaining a few spoons of the cooking liquid.  Put cauliflower in food processor and blend until smooth, adding about 20ml of the cooking liquid as you go.  Once processed to a smooth consistency, add the cream and butter and process again until combined. Season with salt and pepper and enjoy ! 

Cooks Note: I use the Woolworths organic ready made chicken stock for this recipe.  The stock freezes well, so I freeze whats left over after I’ve measured.  If you find the puree too thick, add a little extra cooking liquid or even better, extra cream 🙂

Header pic for pork chop resized

Woolworths menu ideas for your Christmas table …

Woolworths menu ideas for your Christmas table …

I was invited to the “Your first taste of our Christmas” party by Woolworths (aka the Mothership) and took my Mom along.   From arrival, I knew it was going to be a good party … the black runway carpet led us into the building, where we were whisked up by a waiting elevator to the Inner City Ideas Cartel building’s roof top bar (What a great venue for a function!) in Waterkant Street, Cape Town.  As the elevator door opened, we were greeted with a glass of bubbles – Yes please ! A second later, we were handed this delicious snack platter for 2 …

2015-11-27 18.11.00

Two very happy customers

Two very happy customers

2015-12-08_0004

Jenny D from Top Billing was there and let’s just say my Mom was a little star struck (She’s a big fan) …

 

Woolies had a beautiful display of their festive food on show … some old favourites and some new items too. 

2015-12-09_0001

2015-12-08_0003

(if you haven’t already, you have to try the Chocolate Brownie Mince Pies – OMW!)

 

 

 

 

 

 

 

They had Chef’s cooking up a storm in a make shift kitchen downstairs, churning out the most delicious canapés, using the Woolies products on display and the results were delectably delicious !

The Canapé Menus - each prepared by a different Chef

The Canapé Menus – each prepared by a different Chef

Some of the delicious canapés we sampled

Some of the delicious canapés we sampled – The Gammon Bitterballen Balls were a favourite, as was the pulled duck salad

Creative and inexpensive cutlery holder idea !

Creative and inexpensive cutlery holder idea !

2015-11-28 09.50.26

The gift bag we were spoilt with when leaving …

 

 

 

 

 

Thank you Woolies, we had a ball ! 

 

 

Beetroot, Walnut & Bocchini Salad

Beetroot, Walnut & Bocchini Salad

Photography by Darren Bester

Yield: 10, as a side

Ingredients: 

5 Bunches Beetroot, boiled, peeled, cooled & cut into quarters 

200g Walnuts, broken into smaller pieces  

300g Bocconcini Mozzarella Balls 

2x 120g Rocket Leaves, roughly torn or punnet micro herbs  

Drizzle of Olive Oil 

Couple of squirts of Lemon Juice 

Few drizzles of Honey 

Salt & Black Pepper 

Method: 

Whisk together the olive oil, lemon juice, honey, salt & pepper and pour over the cooled beetroots and marinade in the fridge for a minimum of 30 minutes. 

Drain the Bocconcini balls and season with a dash of olive oil, salt & pepper, set aside. 

To assemble, combine the marinated beets, walnuts and rocket and toss delicately.  Spoon onto serving platter and carefully place the Bocconcini balls amongst the other ingredients. 

2015-12-02_0007

This recipe was featured on The Pretty Blog – You can view the post here

Also visit here to see the full menu and beautiful setting we created for our Lunch Celebration!