Cauliflower With Leek "Ash"

1. 1

   Preheat oven to 500u00b0F. 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:

2. 2

   Using a mandoline, thinly slice 3 large cauliflower florets lengthwise (reserve trimmings); set aside.

3. 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 puree until smooth.

4. 4

   Return cauliflower puree 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 puree on florets).

5. 5

   Strain puree into another medium bowl. Divide florets among shallow bowls; spoon puree over. Garnish with reserved cauliflower slices; sprinkle with leek ash.

* Per serving · 4 servings · Values may vary.

No additional tips available.