Creamy Cauliflower Puree Recipe
Chimichurri, Spicy Soy Mustard, Crispy Brussel Sprouts, Roasted Baby Carrots
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Ingredients
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Cauliflower Puree
Chimichurri
Spicy Soy Mustard
Crispy Brussel Sprouts
Roasted Baby Carrots
Method
Preparation of Cauliflower Puree
Cook Cauliflower
In a large pot, bring salted water to a boil. Add the cauliflower florets and garlic cloves. Cook until tender, about 10-15 minutes. Drain and set aside.
Blend the Puree
In a blender, combine the cooked cauliflower, heavy cream, butter, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning if needed.
Preparation of Chimichurri
Combine Ingredients
In a bowl, mix together chopped parsley, minced garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Stir well and let sit for at least 15 minutes to allow flavors to meld.
Preparation of Spicy Soy Mustard
Mix Sauces
In a small bowl, whisk together soy sauce, Dijon mustard, Sriracha sauce, and honey until well combined.
Preparation of Crispy Brussel Sprouts
Roast the Sprouts
Preheat the oven to 425°F (220°C). Toss halved brussel sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until crispy and golden brown.
Preparation of Roasted Baby Carrots
Roast the Carrots
On a separate baking sheet, toss baby carrots with olive oil, salt, black pepper, and honey. Roast in the oven for 20-25 minutes, until tender and caramelized.