Creamy Cauliflower-Pear Purée
SERVINGS: 6-8 servings
PREP TIME: 10 minutes
TOTAL TIME: 55 minutes
COURSE: Side
Two seasonal ingredients — cauliflower and pears — combine here to create a creamy side dish. Both are browned before puréeing for added depth of flavor; for richness and smooth texture, heavy cream and butter are added in as well. It makes a lovely pairing for fall dinners.
Ingredients
- 1 medium cauliflower, cut into medium-large florets
- 4 Tbsp. extra-virgin olive oil
- 4 ripe pears, peeled, cored, and cut into 2-inch chunks
- 1½ cups heavy cream
- 3 Tbsp. unsalted butter
- Salt & pepper to taste
Instructions
- Cook the cauliflower in lightly salted boiling water 4-5 minutes until tender. Drain and place on a baking sheet or casserole dish. Pat dry with paper towels. Toss with 2 Tbsp. of the EVOO. Bake in the oven until light brown, 8-10 minutes.
- Heat the remaining 2 Tbsp. of EVOO in a large sauté pan. Cook the pear chunks until lightly brown. Remove from the pan.
- Heat the cream in a small saucepan, just until it begins to boil. Take the pan off the heat.
- Place the cauliflower, pears, and butter in the base of a food processor. Purée on pulse mode, slowly adding cream until a smooth purée is achieved. Season with salt and pepper. Warm and serve.
Begin Each Recipe with the Finest Seafood
Citarella owner, Joe Gurrera has 7 rules when it comes to cooking seafood. The first rule is to begin with the freshest, highest quality ingredients. And at Citarella, we have been bringing in the best for over a century. Whether it’s right out of the Atlantic, fresh from the Pacific, or sourced from one of the world’s most principled seafood farms, if it’s sold at Citarella, it’s the finest seafood available on the market today. Period.
