Cauliflower Puree In Carrot Nest

1. 1

   Place the cauliflower florets and the milk in a large saucepan.

2. 2

   Cook, covered, until tender (about 5 to 10 minutes).

3. 3

   Drain, reserving the milk.

4. 4

   Puree the cauliflower in a food processor, using enough milk to make a smooth puree.

5. 5

   Season with salt and pepper; keep warm.

6. 6

   Melt butter with oil in large pan.

7. 7

   Add carrots, rosemary leaves, sugar, salt and pepper and cook for about 15 to 20 minutes, stirring frequently, until carrots are caramelized.

8. 8

   To serve, place carrots in round serving dish, making a large well in the center for the cauliflower puree.

9. 9

   Put the puree in the center.

10. 10

    Decorate with rosemary sprig and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.