This was not my idea. But it was so good that I took it, adapted it, tested it, loved it, and am now writing about it. The idea for using cauliflower as a highly nutritious, low-fat “bread spread” is one I stole from a Danish chef whose food I had the pleasure of eating recently.
It’s a simple cauliflower puree that you use as a substitute for butter, creme fraiche, cream cheese or mayonnaise. His version was simply pureed cauliflower plus some browned butter, but I took it a step further and made two versions, one with horseradish (great with thin slices of salmon or beef or thinly sliced roasted beets as shown), and one with mustard (excellent on a turkey sandwich as a sub for mayo.) I also used olive oil rather than butter.
With salmon on rye…
… or a vegetarian/vegan option (also excellent with sliced cucumber).
I could not write about cauliflower without mentioning my hands-down favorite way to eat cauliflower – roasted with olive oil, salt and rosemary. The purple variety tends to be a bit more flavorful than white (or maybe it’s just the color that makes my mouth think it tastes better, but in any event, I always buy it if I can find it).
For shear beauty alone, this is worth making.
Ever experimented with interesting ways to eat cauliflower? Or just some new twists on the classic roasting style?
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