Fancy-Pants Creamed Cauliflower Vanilla Puree with crispy fried florets

Yield 4 servings



  1. Pre-heat your oven to 450 degrees F.
  2. As that heats, toss the 2" chopped cauliflower with a glug of olive oil and a good helping of salt and pepper. Arrange as a single layer in a baking pan, cut sides down. Place in heated oven uncovered for about 15 minutes. Shake the pan/flip the florets and then roast a further 10-15 minutes until tender with good color on them.
  3. As the cauliflower roasts, place the onion, garlic, cream and vanilla bean and seeds into a medium sized pot. Slowly heat over a medium temperature setting, stirring very often to ensure the cream doesn't burn.
  4. Once the cauliflower is done, add that to the mixture.
  5. Add the cheese and the butter, stir well.
  6. Using a hand blender or food processor, puree until smooth. Be careful - it's hot! Cover and set aside.
  7. Heat the vegetable oil in a wok over medium heat. When it reaches 350 degrees, or a piece of white bread turns brown in 30-40 seconds, it's ready. Carefully place the tiny cauliflower florets in the oil with a slotted spoon and fry until golden. Remove with that same spoon and drain on paper towels. For more information on frying, click here.
  8. Plate the puree and top with some marinated mushrooms cut on the diagonal, or a steak cooked to your liking (cut the same way) - and maybe some chopped mushrooms, finishing off with a few pieces of the crispy cauliflower.
  9. Eat.

Recipe by She Eats at