The Royal Chef At Home: Easy Seasonal Entertaining

TURMERIC CAULIFLOWER VELOUTE

THIS VELOUTE IS A LUXURIOUS MASH OF CAULIFLOWER, ENRICHED WITH CHEESE, BACON AND A TOUCH OF TRUFFLE OIL AND BRIGHTENED WITH TURMERIC TO A GORGEOUS SHADE A YELLOW. SERVES 4 PORTIONS

¼ cup cooked, crumbled bacon ¼ cup pecorino cheese, freshly grated 1 teaspoon white truffle oil

1 Cut the cauliflower into florets and chop the stalk into small pieces. Boil a large pan of salted water, add the cauliflower and cook until tender. Drain into a colander and pat dry with paper towels. Blend in a food processer until smooth. Add the cream cheese and the pinch of xanthan gum and blend until combined. Season with salt and pepper and turmeric and spoon into a serving dish. Garnish with the crumbled bacon, pecorino and truffle oil before serving. 1 large cauliflower, green stalks removed 1 (8 ounce) pack cream cheese, at room temperature A pinch of xanthan gum (see note below) 1 teaspoon ground turmeric

Note: Xanthan Gum is a common thickening agent which has the added benefit of making sauces shine beautifully. It is a derived from sugar, is gluten free, and gives this cauliflower veloute a lovely consistency. You can find it in most supermarkets, Walmart and online.

SPRING · A SPRING SHOWER

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