Cauliflower Purée, Roasted Italian Sausage & Mushrooms with Porcini Sauce, Walnut & Chive Oil

Cauliflower purée, porcini sauce, roated sausage and mushroom, chive and walnut oilCauliflower in a whole new light. Even though sausage is the visual focus of this dish, cauliflower is the real inspiration. For all those carnivores and veggie hatters in my family I wanted to reintroduce this wonderful cruciferous vegetable in a new form. The smooth, creamy, flavourful purée could stand on it’s own, but I chose to coordinate other elements that compliment this vegetable well.

Ingredients:

~Cauliflower Purée
  • 6 tbsp Butter
  • 2 Cloves Garlic, minced
  • 1 head Cauliflower, flowerets chopped, stem removed
  • 2 cups Whole Milk
  • 3/4 cup Heavy Cream
  • Salt & Fresh Ground Pepper to taste
~Porcini Sauce
  • 1 ounce Dried Porcini Mushrooms
  • 1 tbsp Extra-virgin Olive Oil
  • 1 small Shallot, peeled and finely chopped
  • 2 Cloves Garlic, minced
  • 1/2 cup Dry White Wine
  • 1 Bay Leaf
  • 1 1/2 cups Vegetable Stock
  • 1 tbsp Butter, room temperature
  • 2 tsp All-purpose Flour
  • Salt & Fresh Ground Pepper to taste
~Roasted Sausage
  • 6 Italian Sausages, sliced in 1 inch pieces
  • 3 tbsp Extra-virgin Olive Oil
  • 1 tsp Herbs de Provence
  • 1/8 tsp Salt & Fresh Ground Pepper
~Roasted Mushrooms
  • 1 cup Button Mushrooms, quartered
  • 1/4 cup Extra-virgin Olive Oil
  • 1 tbsp Fresh Thyme Leaves
  • Salt & Fresh Ground Pepper
~Chive Oil
  • 1 bunch fresh chives
  • 1/2 cup canola oil
  • 1/8 tsp sea salt
  • Fresh ground black pepper to taste
~Garnishes
  • Walnut Oil
  • 1 bunch Italian Flat Leaf Parsley, chopped

Method:

~Cauliflower Purée
  1. Melt butter in large saucepan over medium-high heat.
  2. Add minced garlic and sauté until fragrant.
  3. Add chopped cauliflower stirring until coated with butter and starting to soften.
  4. Pour in 2 cups of whole milk bringing to a boil for a few minutes then add cream and simmer for a few minutes more until cauliflower is soft.
  5. Purée cauliflower mixture in blender while still hot so you get a smooth creamy consistency. If it cools it may become lumpy.
  6. Pour cauliflower purée to a clean saucepan and add salt and pepper to taste. Keep warm until ready to use.
~Mushrooms and Sauce
  1. In a small bowl, combine porcini mushrooms and 1 cup warm water. Let stand until mushrooms soften, about 30 minutes. Remove porcini mushrooms from the liquid, strain and reserve liquid. Finely chop the mushrooms and set aside.
  2. While the porcini are soaking, preheat oven to 450°F. In a large bowl toss mushrooms with thyme and oil; season with salt and pepper and place on a rimmed baking sheet. Roast mushrooms until edges are browned, about 10 minutes. Set aside until ready to use.
  3. Heat oil in a large saucepan over medium-high heat. Sauté shallot until softened, about 5 minutes. Add garlic, and sauté for 2 minutes more. Add white wine and bay leaf and increase heat; boil until most liquid evaporates, about 7 minutes. Add reserved chopped porcini mushrooms, vegetable stock, and reserved mushroom liquid. Boil until liquid is reduced to 1 cup, 15 to 20 minutes. Remove bay leaf.
  4. In a small bowl, stir butter and flour together until it forms a paste (beurre manié). Whisk the butter mixture into the mushroom sauce. Simmer until sauce thickens, about 1 minute. Season with salt and pepper.
~Roasted Sausage
  1. Pre-heat the oven to 350°F.
  2. In a large bowl toss the sausage with the herbs and oil; season with salt and pepper and place on a rimmed baking sheet. Roast for 20-30 minutes.
  3. Turn the heat up to 425°F. Allow to roast for another 10 minutes then remove and allow to rest for 5 minutes.
~Chive Oil
  1. Fill a bowl with ice cubes and water. Blanch the chives in boiling water for 30 seconds, then drain immediately and put the chives in the ice water. Drain, wrap in paper towels, and squeeze out the excess water.
  2. Put the chives in a blender with the remaining ingredients and blend for 2 minutes; strain through a fine sieve. Transfer the oil to a plastic squeeze bottle for more precise garnishing. The oil can be refrigerated for up to a month; bring to room temperature before using.

Assembly:

  1. Spoon a large portion of the cauliflower purée into a wide bowl.
  2. Spoon the porcini sauce in the center.
  3. Place three sausage segments in the center, propped against each other.
  4. Place three button mushrooms around the sausages.
  5. Sprinkle chopped parsley on top of the mushrooms and sausage.
  6. Squeeze three drops of walnut oil in the cauliflower purée.
  7. Squeeze the chive oil around the circumference of the cauliflower purée.
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