Cauliflower With Leek
This recipe transforms simple ingredients like leeks and cauliflower into a sophisticated and flavorful dish. The leek ash adds a unique smoky element while the creamy cauliflower puree beautifully complements the tender florets. With a bit of time and effort, you can create a stunning and delicious meal that is sure to impress your guests.
— Constant Cookbook
Ingredients
- 1 medium leek, white and pale-green parts only, halved lengthwise
- 1 small head of cauliflower, cut into large florets, trimmings reserved
- 4 whole milk
- Kosher salt
Instructions
- Preheat oven to 500°. Set vents to high and open a window for adequate ventilation. Place leek on a foil-lined baking sheet. Roast until blackened, dry, and crisp, 70-90 minutes. Let leek cool. Break into shards. DO AHEAD: Leek ash can be made 3 days ahead. Store airtight at room temperature.
- Using a mandoline, thinly slice 3 large cauliflower florets lengthwise (reserve trimmings); set aside.
- Bring milk and 1 cup cauliflower trimmings to a boil in a large saucepan; reduce heat and simmer until cauliflower is tender, 20-25 minutes. Let cool slightly, then transfer cauliflower mixture to a blender or use an immersion blender in the pan and purée until smooth.
- Return cauliflower purée to saucepan, add remaining cauliflower florets, and season with salt. Simmer until florets are just tender, 8-10 minutes. Using a slotted spoon, transfer florets to a medium bowl (rinse off any purée on florets).
- Strain purée into another medium bowl. Divide florets among shallow bowls; spoon purée over. Garnish with reserved cauliflower slices; sprinkle with leek ash.
Yield
4 servings
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