Fregula with Minted Cauliflower Recipe
1/2 head cauliflower
1/2 cup plus 2 tablespoons heavy cream
1/4 cup plus 2 tablespoons water
4 tablespoons unsalted butter
Sea salt
1/2 pint grape tomatoes
1 tablespoon olive oil
1-1/2 cup fregula
1/2 cup vegetable broth
1 teaspoon crushed red pepper
1/4 cup mint leaves - torn
Fregula with Minted Cauliflower
This recipe was adapted from Food and Wine Magazine. In this case, F&W simplified a moroccan dish.
directions
1. Preheat oven to 350-degrees.
2. Grate half of the cauliflower on the large holes of a box grater, stopping when you reach the stems. You should have about 1 cup grates cauliflower that resembles coursely grated parmesan.
3. Finely chop the stems and the remaining cauliflower. You should have about 2 cups.
4. In a saucepan, add the cauliflower, cream, water and 2 tablespoons of butter. Season with salt. Cover and cook over moderate heat unti the cauliflower is tender and the liquid if nearl evaporated - about 8 minutes.
5. Scrape the mixture into a food processor and puree until very smooth. Wipe out the sauce-pan and return the puree to it. Keep warm.
6. In a small baking dish, toss the tomatoes with the olive oil. Roast for about 10 minutes, until the skins begin to burst.
7. Meanwhile, bring a large saucepan of salted water to a boil. Add the fregula and cook until al dente.
8. Drain the fregula and return it to the pot.
9. Add the vegatable broth, the crushed red pepper and the remaining 2 tablespoons of butter and cook over low heat, stirring until the sauce is creamy.
10. Stir in the grated cauliflower and cook until just tender, about 5 minuted. Stir in the mint.
11. Spoon the cauliflower purée onto plates. Top with the fregula and roasted tomatoes and serve immediately.
serves 4
