Caramelised cauliflower purée with greens and an almond dressing

An elegant vegetarian dish of rich, velvety texture caramelised cauliflower purée with vibrant, slightly charred greens and a zesty almond dressing. Created by chef Matt Tebbutt, it offers a restaurant-quality experience that can be prepared in under 30 minutes.

By Matt Tebbutt
From Saturday Kitchen
Original recipe from BBC Saturday Kitchen Live.

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This caramelised cauliflower purée with greens and almond dressing recipe falls into the Nutri-Score B category, indicating a good nutritional profile. The dish is rich in vegetables, providing essential vitamins, minerals, and fibre. The use of olive oil and almonds contributes healthy fats. However, the inclusion of butter and double cream slightly increases the saturated fat content, which is balanced by the overall nutritional benefits of the vegetables and nuts.

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Ingredients

For the cauliflower purée

• butter 25g/1oz
• olive oil 2 tbsp
• cauliflower 1, head grated and stalk discarded
• garlic cloves 4, finely sliced
• bay leaf 1
• fresh thyme 1 tsp, chopped
• double cream 150ml/5fl oz

For the greens

• olive oil 2 tbsp
• cavolo nero 1 head, leaves separated and stalks removed
• spring greens 1 head, leaves separated and stalks removed
• Old Winchester cheese 50g/1¾oz, grated
• pomegranate seeds 1 tbsp
• pomegranate molasses 1 tbsp
• salt and freshly ground black pepper to taste

For the dressing

• shallot 1, peeled and finely chopped
• garlic clove 1, crushed
• moscatel vinegar 1 tbsp
• olive oil 5 tbsp
• almonds 1 tbsp, chopped and toasted
• salt and freshly ground black pepper to taste

Method

1. Prepare the cauliflower purée

1. Heat the butter and oil in a frying pan over medium heat.
2. Add the grated cauliflower, sliced garlic, bay leaf, and chopped thyme.
3. Fry until the cauliflower is caramelised, stirring occasionally to ensure even cooking.
4. Transfer the caramelised mixture to a food processor or high-speed blender.
5. Add the double cream and 100ml/3½fl oz water.
6. Blend until you achieve a smooth, velvety purée consistency.

2. Cook the greens

1. Heat the olive oil in a large frying pan over high heat.
2. Add the cavolo nero and spring greens leaves.
3. Fry until the greens are soft and slightly blackened, creating a pleasant char.
4. Season with salt and pepper to taste.
5. Finish by sprinkling the grated Old Winchester cheese, pomegranate seeds, and drizzling pomegranate molasses over the greens.

3. Prepare the almond dressing

1. In a mixing bowl, combine the finely chopped shallot and crushed garlic.
2. Add the moscatel vinegar and olive oil.
3. Stir in the chopped and toasted almonds.
4. Season with salt and pepper to taste, mixing well to combine all ingredients.

4. Assemble and serve

1. Spoon the caramelised cauliflower purée onto a serving plate, creating a smooth base.
2. Arrange the cooked greens on top of the purée.
3. Drizzle the almond dressing over the greens.
4. Serve immediately to enjoy the dish at its best.

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Suggested Wine Pairing

Majestic: Villa Maria Private Bin Marlborough Sauvignon Blanc

This crisp, zesty New Zealand Sauvignon Blanc complements the dish’s vibrant flavours. Its herbal notes pair well with the greens, while its acidity cuts through the creamy cauliflower purée.

Tesco: Finest Premier Cru Chablis

A classic Chablis offers mineral notes that harmonize with the cauliflower, while its subtle oak influence matches the nutty almond dressing. The wine’s crisp acidity balances the richness of the dish.

Sainsbury’s: Taste the Difference Albariño

This Spanish white wine’s citrus and stone fruit flavours complement the pomegranate in the dish. Its refreshing acidity and slight salinity pair well with the vegetable components and cheese.

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What can you serve with this

1. Crusty sourdough bread: Perfect for mopping up the creamy cauliflower purée and tangy dressing.
2. Roasted chickpeas: Add a crunchy protein element to complement the soft textures in the dish.
3. Grilled halloumi: The salty cheese pairs well with the vegetable flavours and adds extra protein.
4. Lemon-herb quinoa: A light, citrusy grain side dish that complements the vegetable flavours.
5. Roasted cherry tomatoes: Their sweetness and acidity balance the richness of the purée and cheese.

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Nutri-score Health Check

This caramelised cauliflower purée with greens and almond dressing recipe achieves a Nutri-Score B, indicating a good nutritional profile. Here’s a breakdown of the factors contributing to this score:

Positive factors:

• High vegetable content from cauliflower, cavolo nero, and spring greens, providing fibre, vitamins, and minerals.
• Healthy fats from olive oil and almonds, rich in monounsaturated fats and vitamin E.
• Protein from Old Winchester cheese and almonds.
• Low sugar content, with only natural sugars from vegetables and pomegranate.

Negative factors:

• Saturated fat content from butter and double cream, though moderated by the overall recipe composition.
• Relatively high calorie density due to the use of oils and cream.

The B score suggests that while this dish is nutritionally beneficial, it should be enjoyed as part of a balanced diet. The combination of vegetables, healthy fats, and proteins makes it a nutritious choice, but portion control is advisable due to its richness.

It’s important to note that this score has been automatically calculated from the ingredients in the recipe and is only a guide. Individual dietary needs and overall diet composition should always be considered.

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Recipe FAQ

• Can I make this dish vegan? Yes, substitute the butter and cream with plant-based alternatives, and use a vegan cheese or nutritional yeast instead of Old Winchester cheese.
• What can I use instead of cavolo nero? Kale or Swiss chard make excellent substitutes if cavolo nero is unavailable.
• Is there a nut-free alternative for the dressing? You can replace almonds with toasted pumpkin or sunflower seeds for a similar crunch and nutty flavour.
• Can I prepare any parts of this dish in advance? The cauliflower purée can be made ahead and reheated. The dressing can also be prepared in advance and stored in the refrigerator.
• What’s a good substitute for moscatel vinegar? White wine vinegar or apple cider vinegar can be used as alternatives, though they may slightly alter the flavour profile.

Storing FAQ

• How long can I store leftovers in the refrigerator? Store in an airtight container for up to 3 days.
• Can I freeze the cauliflower purée? Yes, the purée can be frozen for up to 1 month. Thaw in the refrigerator before reheating.
• How should I store the almond dressing? Keep it in a sealed container in the refrigerator for up to 5 days.

Reheating FAQ

• What’s the best way to reheat the cauliflower purée? Gently warm it in a saucepan over low heat, stirring occasionally and adding a splash of milk if needed to restore creaminess.
• Can I reheat the greens? Yes, quickly sauté them in a hot pan to maintain their texture and colour.
• Is it safe to reheat the entire assembled dish? While possible, it’s best to reheat components separately for optimal texture and flavour.