Cauliflower With Leek "Ash"
Serves: 3
Manley Abshire
1 January 1970
Based on User reviews:
48
Spice
38
Sweetness
49
Sourness
41
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
4 cups
Whole MilkDirections:
1
Preheat oven to 500°F
2
Set vents to high and open a window for adequate ventilation
3
Place leek on a foil-lined baking sheet
4
Roast until blackened, dry, and crisp, 70-90 minutes
5
Let leek cool
6
Break into shards
7
DO AHEAD: Leek ash can be made 3 days ahead
8
Store airtight at room temperature
9
Using a mandoline, thinly slice 3 large cauliflower florets lengthwise (reserve trimmings); set aside
10
Bring milk and 1 cup cauliflower trimmings to a boil in a large saucepan; reduce heat and simmer until cauliflower is tender, 20-25 minutes
11
Let cool slightly, then transfer cauliflower mixture to a blender or use an immersion blender in the pan and purée until smooth
12
Return cauliflower purée to saucepan, add remaining cauliflower florets, and season with salt
13
Simmer until florets are just tender, 8-10 minutes
14
Using a slotted spoon, transfer florets to a medium bowl (rinse off any purée on florets)
15
Strain purée into another medium bowl
16
Divide florets among shallow bowls; spoon purée over
17
Garnish with reserved cauliflower slices; sprinkle with leek ash
18
Preheat oven to 500°F
19
Set vents to high and open a window for adequate ventilation
20
Place leek on a foil-lined baking sheet
21
Roast until blackened, dry, and crisp, 70-90 minutes
22
Let leek cool
23
Break into shards
24
DO AHEAD: Leek ash can be made 3 days ahead
25
Store airtight at room temperature
26
Using a mandoline, thinly slice 3 large cauliflower florets lengthwise (reserve trimmings); set aside
27
Bring milk and 1 cup cauliflower trimmings to a boil in a large saucepan; reduce heat and simmer until cauliflower is tender, 20-25 minutes
28
Let cool slightly, then transfer cauliflower mixture to a blender or use an immersion blender in the pan and purée until smooth
29
Return cauliflower purée to saucepan, add remaining cauliflower florets, and season with salt
30
Simmer until florets are just tender, 8-10 minutes
31
Using a slotted spoon, transfer florets to a medium bowl (rinse off any purée on florets)
32
Strain purée into another medium bowl
33
Divide florets among shallow bowls; spoon purée over
34
Garnish with reserved cauliflower slices; sprinkle with leek ash