Cauliflower Panna

Instructions

Recipe by Jeremy Oursland, Bottega Americano Chef de Cuisine

1. Cut cauliflower into medium size florets and discard stem and leaves. Reserve ¼ cup cream.
2. Poach cauliflower in remaining cream in a medium saucepan over low heat until fork tender (approximately 15-20 minutes).
3. Strain cauliflower over a large bowl and reserve cream for another use.

Blend cauliflower with ¼ cup of reserved fresh cream until smooth, adding a tablespoon or two of the reserved cream if needed to thin. Season with salt to taste.

Tip: Industrial strength blenders (such as a Vitamix) produce the smoothest sauce. Any excess cream can be used in savory applications. Try adding a splash to steamed mussels or use it to make quiche.

Bottega Americano 1195 Island Ave. San Diego 619-255-7800