Name: Caramelised cauliflower purée with greens and an almond dressing
Prep time: 30 min
Cook time: 30 min
Yield: Serves 4
Ingredients: 25g/1oz butter; 2 tbsp olive oil; 1 cauliflower, head grated and stalk discarded; 4 garlic cloves, finely sliced; 1 bay leaf; 1 tsp chopped fresh thyme; 150ml/5fl oz double cream; 2 tbsp olive oil; 1 head cavolo nero, leaves separated and stalks removed; 1 head spring greens, leaves separated and stalks removed; 50g/1¾oz Old Winchester cheese, grated; 1 tbsp pomegranate seeds; 1 tbsp pomegranate molasses; salt and freshly ground black pepper; 1 shallot, peeled and finely chopped; 1 garlic clove, crushed; 1 tbsp moscatel vinegar; 5 tbsp olive oil; 1 tbsp almonds, chopped and toasted; salt and freshly ground black pepper

Caramelised cauliflower purée with greens and an almond dressing

Prepare: less than 30 mins
Cook: 10 to 30 mins
Serve: Serves 4
Dietary: Egg-free Gluten-free Pregnancy-friendly Vegetarian

This vegetarian feast is simple and quick to make but has the finesse of a restaurant meal.

By Matt Tebbutt

From Saturday Kitchen

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Ingredients

For the cauliflower purée

25g/1oz butter
2 tbsp olive oil
1 cauliflower, head grated and stalk discarded
4 garlic cloves, finely sliced
1 bay leaf
1 tsp chopped fresh thyme
150ml/5fl oz double cream

For the greens

2 tbsp olive oil
1 head cavolo nero, leaves separated and stalks removed
1 head spring greens, leaves separated and stalks removed
50g/1¾oz Old Winchester cheese, grated
1 tbsp pomegranate seeds
1 tbsp pomegranate molasses
salt and freshly ground black pepper

For the dressing

1 shallot, peeled and finely chopped
1 garlic clove, crushed
1 tbsp moscatel vinegar
5 tbsp olive oil
1 tbsp almonds, chopped and toasted
salt and freshly ground black pepper

Method

To make the cauliflower, heat the butter and oil in a frying pan. Add the cauliflower, garlic, bay and thyme and fry until caramelised.
Add to a food processor or high speed blender with the cream and 100ml/3½fl oz water and blend to a smooth purée.
To make the greens, heat the oil in a large frying pan over a high heat. Fry the cavolo nero and spring greens until soft and a little blackened and scorched. Season with salt and pepper and finish with the cheese, pomegranate seeds and molasses.
To make the dressing, mix all of the ingredients together in a bowl. Season with salt and pepper.
To serve, spoon the cauliflower purée onto a serving plate. Add the greens and spoon over the dressing. Serve immediately.

Caramelised cauliflower purée with greens and an almond dressing

Ingredients

For the cauliflower purée

For the greens

For the dressing

Method

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