Makes 6 servings
This is a delightful way to serve vegetables when entertaining. The cauliflower head is rebuilt with broccoli florets interspersed with the cauliflower florets and topped with browned butter. The squash encircles the base of the vegetable head. The vegetables can be cooked early, plated and reheated just before serving the dish.
- 1 small cauliflower, cut into florets with 1 1/2-inch (3-cm) stems
- 2 broccoli heads, cut into florets with 1 1/2-inch (3-cm) stems
- 2 tbsp (30 ml) butter
Drop the cauliflower florets into boiling, salted water and boil hard for 2 minutes or until tender-crisp. Drain. Drop into ice water to stop cooking. Drain. Drop broccoli florets into boiling salted water and boil until tender-crisp. Drain. Chill in ice water. Drain.
On a round, microwave-safe serving plate, create a round base, 6-inch (15-cm) across, using alternating broccoli and cauliflower florets. Continue to build the shape of a cauliflower head using alternating florets. Gently press the florets together to set the head firmly. To serve, re-heat the cauliflower and broccoli head in a microwave oven for 3 – 4 minutes on high or sprinkle head with a little water and tightly cover with tin foil and reheat in 300 F (160 C) oven for 20 minutes. Drizzle browned butter on top. For extra colour, surround the cauliflower and broccoli head with puréed squash or carrots.
To brown butter, melt butter gently in a small saucepan allowing the milk solids to begin to turn golden. Whisk to combine.
Puréed Butternut Squash
Butternut squash is one of the sweetest tasting of all the winter squash varieties. It is beige in colour with a long neck and a round bottom. This squash makes wonderful soups, delicious purées, or a tasty vegetable as part of a main course. Baking squash brings out the flavour.
- 1 butternut squash, 1/2 to 1 lb (250 to 500 g)
- 2 tbsp (25 ml) butter
- Pinch salt, or to taste
Preheat the oven to 375ºF (190ºC). To cut the squash, cut in half lengthwise and place the halves, cut side down, on a buttered or parchment paper-lined, baking sheet. Bake for 40 to 45 minutes or until tender when pierced with the tip of a knife. Cool for 10 minutes and remove the seeds using a spoon. Cut off the peel and purée the pulp in a food processor or blender. Stir in the butter and season with salt. Reheat to serve.
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