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A gourmet salad with shaved greens, bits of crispy bacon, and roasted vegetables, served on a creamy white sauce, arranged artfully on a black plate.

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
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Side Dish, Vegetarian
Cuisine: Californian, Modern American
Calories: 56
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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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