Cauliflower Three Ways

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

WWhy You'll Love Cauliflower Three Ways

This dish celebrates cauliflower in its full glory-pureed, roasted, and shaved raw-each texture bringing something totally unique. Creamy, crispy, and fresh in one bite, it's the kind of side that steals the show.

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

No ratings yet

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

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 40 minutes mins

Course: Side Dish, Vegetarian

Cuisine: Californian, Modern American

Calories: 56

Ingredients Equipment Method Nutrition

Ingredients

  

• 1 large head cauliflower
• 1 onion
• 2 cloves garlic
• 1 tablespoon chives
• 1 lemon juiced (to taste)
• kosher salt to taste
• 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

Tried this recipe?

Let us know how it was!