Garlic Mashed Cauliflower
This easy dish makes delicious use of cauliflower's delicate, nutty taste. With just a handful of ingredients and a touch of elbow grease, you'll have a fragrant side dish that's a perfect companion f...
This is one of the most popular appetizers at Etch, but at home, we added fresh pita bread and devoured it as a vegetarian entrée.
Ingredients
Pea Pesto
- 2 cups frozen or fresh green peas (such as Birds Eye)
- 2 tablespoons butter
- 1 tablespoon water
- 1 tablespoon extra-virgin olive oil
- 1/4 cup Parmesan, grated
- 1/2 teaspoon salt
- 1 pinch cayenne pepper
- 1 tablespoon truffle oil or extra-virgin olive oil
Feta Crema
- 4 ounces cream cheese, softened
- 3 ounces feta, crumbled
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
Cauliflower
- 1 head cauliflower, cut into small bite-sized pieces
- 1 tablespoon olive oil
- Salt and pepper
Instructions
For the Pea Pesto
Microwave or on stovetop, defrost frozen peas with butter and water.
Place all ingredients in a blender or food processor and blend until creamy, adding truffle oil if using.
For the Feta Crema
For feta crema: In a small bowl, stir ingredients together until smooth. Set aside.
For the Cauliflower
Preheat oven to 375 degrees. Toss cauliflower with olive oil, salt and pepper. Spread on a baking sheet, and roast until edges are browned, about 12 minutes. Serve with pea pesto and feta crema, olives and salted almonds.
About this recipe
Recipe courtesy of Chef Deb Paquette of Etch Restaurant.
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