Your Life A to Z Recipe: Wednesday, October 2, 2013
Roasted cauliflower puree with scallops
By: David Antonelli, Brooklyn Cafe
1 head of Cauliflower
1 cup of cream
1 tbs. parmesan reggiano
pinch of grated nutmeg
2 tbs. rou
1 cup of porcini mushrooms
1/2 gallon chicken stock
1 shallot shallots
Roast Cauliflower in oven at 400 degrees.
Make cream sauce, heat cream add rou when hot and add nutmeg and parmesan cheese and salt and pepper to taste.
To make mushroom jus saute shallots,add porcini mushrooms and add chicken stock cook for one hour and then strain save liquid.
Cook scallops in oil until cooked. Mix cream sauce with cauliflower and place on plate.
Take cooked scallops and place on top of cauliflower spoon jus around plate.