Cauliflower with Leek "Ash"
A sophisticated dish featuring tender cauliflower florets served in a smooth cauliflower purée, garnished with thin raw cauliflower slices and dramatic black leek ash for contrast.
Ingredients
- •1 medium medium leek, white and palegreen parts only, halved lengthwise
- •1 small head small head of cauliflower, cut into large florets, trimmings reserved
- •4 cups whole milk
- •1 to taste Kosher salt
Cooking Instructions
- 1.
Preheat oven to 500°F. Set vents to high and open a window for adequate ventilation. Place leek on a foil-lined baking sheet. Roast until blackened, dry, and crisp, 70-90 minutes. Let leek cool. Break into shards. DO AHEAD: Leek ash can be made 3 days ahead. Store airtight at room temperature.
90 min
- 2.
Using a mandoline, thinly slice 3 large cauliflower florets lengthwise (reserve trimmings); set aside.
5 min
- 3.
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. Let cool slightly, then transfer cauliflower mixture to a blender or use an immersion blender in the pan and purée until smooth.
25 min
- 4.
Return cauliflower purée to saucepan, add remaining cauliflower florets, and season with salt. Simmer until florets are just tender, 8-10 minutes. Using a slotted spoon, transfer florets to a medium bowl (rinse off any purée on florets).
10 min
- 5.
Strain purée into another medium bowl. Divide florets among shallow bowls; spoon purée over. Garnish with reserved cauliflower slices; sprinkle with leek ash.
5 min
