Purple Cauliflower Puree

Purple cauliflower tastes just like regular cauliflower, but has a vibrant and stunning purple color that brightens up any dish. You can roast it, steam it, or turn it into a luscious, creamy puree that complements pretty much any protein. I like to add Creme Freiche and goat cheese to the puree, which doesn't make it too rich and gives it a nice tang. Serve it sprinkled with some chopped chives as a side dish on the dinner table, or smear it on the plate, add some veggies and lay a chicken leg, steak or piece of crispy fish over it. Your guests will think they are at a 5 star restaurant :)

Enjoy!!

• 1 head purple cauliflower
• 5 to 7 garlic cloves
• 1/4 cup goat cheese (plain or herb flavored)
• 3 tbs creme freiche (or sour cream)
• 2 tbs butter
• fresh chives for garnish
• salt and pepper to taste

If you don't have time, you can skip this step. But the roasted garlic adds fantastic depth of flavor to the puree.

Preheat the oven to 400. Wrap garlic cloves in foil and roast for 40 to 50 minutes. Open pouch and let garlic cloves cool enough to handle with your hands.

Remove all the outer leaves from the stem.

Trim the outer rough parts of the stem and break the head into equal sized florets.

Boul a large pot of water into a simmer. Add the florets and cook until cauliflower is soft, about 15 to 20 minutes. Drain the cauliflower and place into a bowl (or directly into a blender). Use a spatula or fork to lightly mash it.

Squeeze all the garlic into the cauliflower and add the butter, goat cheese and creme freiche while the cauliflower is still hot so everything melts. Add salt (start with half a tsp) and 1/4 tsp freshly ground black pepper.

Puree with immersion blender until smooth and creamy.

Alternatively you can put everything into a regular blender.

Taste the puree and add additional salt and pepper to your taste if needed.

Sprinkle with some chopped chives, or parsley or even dill.

Serve on the side or smear on plate for a stunning presentation.

Enjoy!!