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| Cauliflower Demi Tasse |
| Yields: 4 servings |
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| INGREDIENTS |
1 head cauliflower
1 shallot
1/2 pint cream
1 T sweet-cream butter
Pinch sea salt and white pepper
Pinch powdered sugar
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| METHOD |
| Cut the Cauliflower into flowerets (bitterness comes from the stem,
the less stem the better)
Dice and sauté the shallot in a sauce pot, when the shallots are
translucent, add the cauliflower and the cream. Allow to simmer for
15 minutes or until the flowerets are soft.
Puree in a blender and add butter and powdered sugar.
Add salt and pepper to taste prior to serving.
Serve in a Demi tasse or Smaller Coffee cup with a spoon
through the handle.
A drop of tarragon oil or chervil sprig can be a nice garnishment. |
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