Duet of Cauliflower
Elevate your cauliflower game with this stunning "Duet of Cauliflower" recipe, a sophisticated yet approachable dish that pairs velvety cauliflower purée with crispy, spice-roasted cauliflower florets. Perfect for vegetarians and vegetable lovers alike, this recipe highlights the humble cauliflower in two delightful textures and flavors. The purée is luxuriously creamy, blending tender boiled cauliflower with butter and heavy cream for a silky finish, while the roasted florets bring bold flavor with smoky paprika, earthy cumin, and a hint of garlic. Finished with a sprinkle of fresh parsley, this dish is easy to prepare yet elegant enough for a special occasion. Serve it as a main course or side dish to impress guests with its striking presentation and irresistible balance of textures.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 whole Cauliflower head
- 3 tablespoons Unsalted butter
- 0.5 cup Heavy cream
- 3 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
- 2 cups Water
Instructions
1. Preheat your oven to 400°F (200°C).
2. Remove the leaves from both cauliflower heads and wash them thoroughly. Cut one cauliflower into small florets and set aside. Roughly chop the second cauliflower into pieces suitable for blending.
3. In a large pot, add the roughly chopped cauliflower, 2 cups of water, and 1 teaspoon of salt. Bring to a boil over medium-high heat and cook until the cauliflower is fork-tender, about 10 minutes.
4. Drain the boiled cauliflower and transfer it to a blender. Add the unsalted butter, heavy cream, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Blend until completely smooth. Taste and adjust seasoning if needed. Cover and keep warm.
5. Place the reserved small florets on a baking sheet. Drizzle with olive oil and sprinkle with smoked paprika, ground cumin, garlic powder, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss well to coat evenly.
6. Roast the florets in the preheated oven for 20-25 minutes, flipping halfway through cooking, until they are golden brown and tender with crispy edges.
7. For serving, spoon the creamy cauliflower purée onto a plate, spreading it slightly with the back of a spoon. Top with the spiced roasted cauliflower florets.
8. Garnish with freshly chopped parsley and an additional drizzle of olive oil, if desired. Serve warm.
Nutrition Facts
Calories |
1406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.7 g | 156% | |
| Saturated Fat | 52.2 g | 261% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 2550 mg | 111% | |
| Total Carbohydrate | 64.1 g | 23% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 24.4 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 312 mg | 24% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2572 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
