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Cauliflower Panna

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Photography by Chris Rov Costa for Edible San Diego

This versatile sauce is easy to make and so delicious

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“We use this versatile sauce on pasta dishes and our white pizzas. It’s also delicious with grains, such as farro or braised lentils, as a gluten-free béchamel alternative for mac and cheese, or the base for a thick and creamy soup, like clam chowder.” ~ Bottega Americano Chef de Cuisine Jeremy Oursland

Ingredients

Makes 4 Cups

  • 1 head cauliflower
  • 1 ½ cups heavy cream
  • Salt to taste

Instructions

  • Cut the cauliflower into medium-sized florets, discarding the stem and leaves. Reserve ¼ cup cream.
  • Poach the cauliflower in the remaining cream in a medium saucepan over low heat until it is fork-tender (approximately 15-20 minutes).
  • Strain the cauliflower over a large bowl and reserve the cream for another use.
  • Blend the cauliflower with ¼ cup of reserved fresh cream until smooth, adding a tablespoon or two of the reserved cream if needed to thin it. Season with salt to taste.

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