Roasted Cauliflower with Bacon Puree

Roasted cauliflower with a Cauliflower and Bacon Puree

When you're serving up delicious meaty platters you're gonna need some epic sides. This one will cover all bases!

Ingredients:

1 x Cauliflower

4 x Bacon Rashers of streaky bacon (we used our own Homemade Korean BBQ bacon) diced into large chunks.

1 x Brown onion diced

30g x Unsalted Butter

600ml x Chicken stock

250ml x Cream

1 x Teaspoon Worcestershire Sauce

1 x Teaspoon Light Soy

2 x Tablespoons of neutral oil

1-2 x Tablespoons of seasoning, we used Soft Coq.

1.5 x Teaspoons Intensify (or a mix of Salt and Pepper)

4-5 x Garlic Cloves chopped

Method: 

1) Cut the Cauliflower in half and leave 1 side whole, chop the other side into smallish florets.

2) Use a little olive oil to coat the half cauliflower and season all over using our Soft Coq.

3) Heat a cast iron pan on the stove with the neutral oil and when it's starting to smoke add the seasoned cauliflower cut side down and leave for 4-5 mins but keep an eye on it.

4) Once the base of the cauliflower has turned golden, place the cauliflower in the cast iron pan into the oven on 180c and cook for 30 mins.

Meanwhile:

5) In a non-stick saucepan melt the butter on medium to high heat.

6) When the butter is melted add the diced onion, garlic and bacon. Sautee till slightly brown.

7) Add the chopped Cauliflower, chicken stock, cream, Worcestershire Sauce, Soy sauce and intensify. Turn heat to a simmer and cover with the lid. Cook till everything is soft and tender

8) Using a stick blender, blend everything till it's a smooth paste and return the lid and set aside. If it's too thick then add some extra chicken stock, if it's too runny then take the lid off and return to a very low heat while stirring till your desired consistency.

Serve:

In a serving dish, spoon the puree into the base of the dish and place the roasted Cauliflower on top and garnish.