“We use this versatile sauce on pasta dishes and our white pizzas. It’s also delicious with grains, such as farro or braised lentils, as a gluten-free béchamel alternative for mac and cheese, or the base for a thick and creamy soup, like clam chowder.”

~ Bottega Americano Chef de Cuisine Jeremy Oursland

 

 

Photography By Chris Rov Costa | September 01, 2017

Ingredients

  • 1 head cauliflower
  • 1 ½ cups heavy cream
  • separated Salt to taste

Instructions

Recipe by Jeremy Oursland, Bottega Americano Chef de Cuisine
  1. Cut cauliflower into medium size florets and discard stem and leaves. Reserve ¼ cup cream.
  2. Poach cauliflower in remaining cream in a medium saucepan over low heat until fork tender (approximately 15-20 minutes).
  3. Strain cauliflower over a large bowl and reserve cream for another use.

Blend cauliflower with ¼ cup of reserved fresh cream until smooth, adding a tablespoon or two of the reserved cream if needed to thin. Season with salt to taste.

Tip: Industrial strength blenders (such as a Vitamix) produce the smoothest sauce. Any excess cream can be used in savory applications. Try adding a splash to steamed mussels or use it to make quiche.

Bottega Americano 1195 Island Ave. San Diego 619-255-7800

 

Ingredients

  • 1 head cauliflower
  • 1 ½ cups heavy cream
  • separated Salt to taste
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