Cauliflower Three Ways

A cauliflower side dish with three textures: puréed, roasted, and raw, for a mix of creamy, crispy, and fresh in one dish.

Why You'll Love Cauliflower Three Ways

The purée gets blended smooth, the florets roast at high heat until deeply caramelized, and the raw shavings go in last for crunch. Creamy, crispy, and fresh all show up in the same bite.

Tips and Tricks

• Use a mandolin for ultra-thin cauliflower slices, but a sharp knife works too.
• Roast the florets at high heat for deep caramelization-don't overcrowd the pan.
• If the purée is too thin, return it to the pot and reduce it slightly over low heat.

Variations

• Top with toasted hazelnuts or almonds for crunch.
• Add a touch of cumin or curry powder to the purée for warmth.
• Swap lemon for sherry vinegar or yuzu juice for a different citrus vibe.

Substitutions

• Use shallots in place of onion for a sweeter flavor in the purée.
• Chives can be swapped for parsley or dill depending on your preference.
• Try olive oil instead of butter to keep it dairy-free.

Best Served With

• Roast chicken or duck breast
• Grilled white fish
• Lamb chops
• A crisp white wine like Sauvignon Blanc

How to Store Leftovers

• Store each component separately in airtight containers. The purée will keep for up to 4 days, while the roasted and raw cauliflower are best eaten within 2 days.
• Reheat the purée gently on the stovetop, and refresh the raw cauliflower with a little more lemon juice before serving.

Common Questions

Cauliflower Three Ways

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A stunning cauliflower side dish showcasing three textures: puréed, roasted, and raw, for the ultimate balance of flavor and contrast.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Side Dish, Vegetarian

Cuisine: Californian, Modern American

Calories: 56

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 1 large head cauliflower
• 1 onion
• 2 cloves garlic
• 1 tablespoon chives
• 1 lemon juiced (to taste)
• kosher salt to taste
• 2 tablespoon extra virgin olive oil
• maldon salt for garnish

Equipment

• Mandolin or sharp chef's knife
• Mixing bowl
• Blender or food processor
• Medium Pot
• Sheet Pan

Method

 

1. Preheat oven to 400°F.
2. Quarter the cauliflower. Using a mandolin or sharp knife, thinly shave two quarters (excluding the stem). Add to a bowl with a pinch of salt, a squeeze of lemon, and half the chives. Toss and set aside.
3. Trim florets from the remaining two quarters. Reserve stems. Toss florets with olive oil and salt. Roast for 8-10 minutes until golden brown.
4. Roughly chop the reserved stems, onion, and garlic. Add to a medium pot with a splash of oil and cook over medium heat for 4-5 minutes.
5. Cover with water and bring to a boil. Simmer for 20 minutes, stirring occasionally, until tender. Transfer to a blender and purée until smooth. Season with salt and lemon juice to taste. If purée is too thin, return to pot and reduce slightly.
6. To plate: spread purée on the base of the plate, top with roasted florets, then the marinated shaved cauliflower. Finish with maldon salt and remaining chives.

Nutrition

Calories: 56kcalCarbohydrates: 13gProtein: 2gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.01gSodium: 6mgPotassium: 194mgFiber: 2gSugar: 5gVitamin A: 133IUVitamin C: 12mgCalcium: 39mgIron: 0.4mg

Notes

Storage: The purée and roasted florets both keep in separate airtight containers in the fridge for up to 4 days and reheat fine on the stovetop. The raw shaved cauliflower is best made fresh since it softens and loses its snap once dressed for more than a few hours.

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