Scallion and Sesame Cauliflower Puree

Cauliflower purée is a fantastic alternative to mashed potatoes, not just because it’s lower in calories and carbs, but because it’s amazingly versatile. The butter, scallions and sesame oil give this dish a mellow, nutty sweetness that was terrific with the pungent flavors of our Mirin-Marinated Steak with Asian Chimichurri, but it would also be great alongside grilled teriyaki chicken, salmon or pork.

Scallion and Sesame Cauliflower Puree

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Mellow, sweet scallions sauteed in a combination of sesame oil and butter combine with pureed cauliflower for an easy, but unique side dish to serve with grilled chicken, steak, salmon or pork.

Yield: 6 servings

Prep Time: 10 minutes mins

Cook Time : 15 minutes mins

Total Time : 25 minutes mins

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Ingredients 

• 8 cups cauliflower florets, 2 medium heads fresh or 2 16-ounce bags frozen
• 1 cup water
• 1/2 teaspoon salt
• 3 tablespoons butter
• 1-1/2 tablespoons toasted sesame oil
• 2 cloves garlic, finely chopped
• 6 scallions, sliced
• Salt and freshly ground black pepper to taste
• Sesame seeds for garnish

Instructions 

• Place the water and salt in a large pot fitted with a steamer rack.
• Bring to a boil, add the cauliflower florets, cover and steam until they are very tender when pierced with a knife.
• Transfer the cauliflower to a large bowl, add 1 tablespoon of the butter along with salt and pepper to taste.
• Purée with an electric hand blender until smooth and silky (you can also use a food processor or blender). Set aside.
• Heat the remaining 2 tablespoons of butter and the sesame oil in a large pan over medium heat.
• Add the garlic and cook until soft and fragrant, 2 minutes.
• Add the scallions and continue cooking just until softened, about 2 minutes more. Don’t let them lose their bright green color.
• Stir in the cauliflower purée and heat through.
• Transfer to a serving bowl, sprinkle with sesame seeds and drizzle with a few additional drops of sesame oil.

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