Cauliflower Velouté with Almond & Rosemary Compote

Posted by Olivia on Friday, April 13th, 2018

Made with these products from The Olive Press:

  • Cauliflower Velouté
  • 1 Head Cauliflower (sliced into thin pieces)
  • 2 cups Water
  • 4 TBSP Butter
  • Salt
  • Almond& Rosemary Compote
  • 4 ounces Marcona Almonds (smashed roughly)
  • 2 sprigs Fresh Rosemary (chopped)
  • 1/2 Shallot (minced)
  • 2 ounces Extra Virgin Olive Oil
  • 2 ounces The Olive Press Mandarin Olive Oil
  • Salt & Pepper

  • Cauliflower Velouté
    1. Bring cauliflower, water, salt and 1 TBSP butter to a boil in a covered pot and cook until completely tender (around 10 minutes).
    2. Purée with remaining butter in a blender in small batches until completely smooth, adjusting consistency and salt as necessary. Keep warm.
  • Almond& Rosemary Compote
    1. Heat extra virgin olive oil to 300˚, add rosemary and cook about 5 seconds. Pour into a metal container and cool in ice water bath.
    2. Add remaining ingredients and adjust seasoning.
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