Puree of Green Cauliflower with Frizzled Scallions
This may be the best thing I have eaten in a week of good food. I want to call it Yowza Baby, but surely there’s a better name. This is based on a new-to-me technique for making purees. The instinct to make the frizzled scallions was my moment of genius for the month or maybe the year. I know it shows some steamed whole florets, but don’t bother. They are merely a distraction.
Green Cauliflower puree with Frizzled Scallions
Clean and chop up finely one head of cauliflower
In a pan, melt 2 or more tablespoons of butter in about 1 cm/1/4″ of water. The quantity should depend on the size of your cauliflower. Mine was small.
Put the chopped cauliflower into the pan, add salt amounting to a ratio of 1 teaspoon per pound. I used about 1/2 teaspoon.
Bring to a boil and simmer, covered, until it is quite soft, but not mushy. Check and add hot water if needed to keep the water at the original level.
While it is cooking, slice a scallion very finely, then heat good oil in a small frying pan and toss the scallion into the oil, and then salt generously. Cook, tasting and correcting for salt, until just well caramelized and remove from the heat instantly. This is a condiment, so it must be well seasoned, remembering that butter here is salt free. If yours is not, then you should keep that in mind.
When the cauliflower is well-cooked, put it and the cooking liquid into a blender.
Add 2 tablespoons of butter. Whiz it up, stopping and scraping occasionally, until it is a silky puree, light and smooth.
Spread the puree on a serving dish, then scatter the fried scallions over it, including the oil in which they cooked. Serve hot.