Monday, January 16, 2012
1 head Cauliflower (chopped small)
1 Vidalia onion (chopped)
4 Cloves Garlic (minced)
1/4 c. Coconut Milk
Butter/canola oil/salt and pepper
3 c. Chicken Stock/Broth
1. Warm oil with pad of butter in a saute pan. just coat the bottom of the pan.
2. Saute Onions until caramelized...this mean low and slow...it will take a while - be patient.
@ the same time - boil your cauliflower in chicken stock and pad melted butter (salt/pepper)
3. When Cauliflower is fork tender, remove from pot and toss with onions. Add garlic and bloom. Heat all ingredients together to meld flavors just a couple minutes.
4. Blend the saute pan full of veggies in your blender with coconut milk and the chicken stock in your pot (as needed). Note..use a little stock to de-glase the pan of all the yummy onion bits for your puree. Add stock as you go until desired consistency. Once creamy smooth, salt/pepper to taste. Stir in a sprinkle of marjoram if you have it..otherwise enjoy.
We ate it as a bed for some Roasted Veggies that I seasoned with fresh Rosemary and Garlic...it was delightful!