Tuesday, December 27, 2011

Smoked Paprika Cauliflower Puree (pictured with Pork Chops with Apple-Ginger Relish)

Did anybody get a Sous Vide Supreme for the holidays?

Judging from my blog traffic, I'm guessing that you did! 

I've written about mine at length and love the way it renders meat exceptionally tender and moist. It's especially great for lean cuts that might otherwise dry out with conventional cooking. I'll be positing a fabulous recipe that I made for Sous Vide Bison Steaks in the coming weeks. 

The other day, I made a Smoked Paprika Cauliflower Puree to go with my recipe for Sous Vide Pork Chops with Apple-Ginger Relish. The puree was light and flavorful. It paired perfectly with the sweetness of the apple-ginger relish and earthiness of the pork chops. 

So I decided that it was worthy of sharing here today. The puree would work beautifully as a side dish to almost any meal. It's lighter than mashed potatoes, but provides similar satisfaction. 

If you don't have a Sous Vide Supreme, then the pork chops can be prepared conventionally, too. Just rub them with herbs, olive oil, salt, and pepper. Then, fry them up in a pan.

Either way, it will be delicious.

Smoked Paprika Cauliflower Puree
Serves 4-6 people
Cooking time: about 30 minutes
Vegan; gluten-free

  • one head of cauliflower, roughly chopped
  • 1 russet potato, peeled and roughly chopped
  • about 3 cups of chicken broth
  • 1 teaspoon smoked paprika (pimenton)
  • 1/4 cup extra virgin olive oil
  • salt and freshly ground pepper

  1. Place the cauliflower, potato, and chicken broth in a pot and bring to a boil. Reduce the heat to a simmer and cover. Cook for about 20 minutes, or until the vegetables are tender.
  2. Puree the cauliflower and potato with the paprika, olive oil, and the chicken broth. Begin by adding about 2 cups of the broth and then add more to desired consistency.
  3. Season to taste with salt and freshly ground pepper. Enjoy!

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