You can use this simple puree on pork, beef, chicken or use it as a side dish. For a quick appetizer, add this puree to crostini's.
1/2 head of cauliflower
3 Tbs of Liquid Gold Garlic Olive Oil
1/2 tsp of Liquid Gold White Truffle Oil
1 head of Weedy Gardens garlic
1/4 fine diced red onion
3 sprigs of thyme chopped
3 sprigs of oregano chopped
3 Tbs fine diced red pepper
Maldon Sea Salt to taste
- Boil Cauliflower until tender in salted water with 1 Tbs of Garlic Olive Oil and whole head of garlic.
- Scoop out the cauliflower and garlic and place in blender along with remaining Garlic Oil and White Truffle Oil, reserve your water to moisten the puree.
- Puree until smooth, adding reserved water to moisten the mixture, approximately 1/4c.
- Remove puree into a bowl add onion, red pepper, thyme and oregano, stir to combine.
Thank you Chef James Oja for this delicious recipe.