I said cream right in the title or this "recipe", if you can call it that, so don't be shocked with how idulgent it is, please. To be even more straightforward, this is tender cream-coloured cauliflower, tossed in warmed cream flavoured with the pale parts of leeks softned in creamy butter. So we're clear. Decadent, if dangerous, and worth it.
(See how this recipe fits into an indulgent deep-winter dinner party menu.)
Cauliflower in a Leek Cream Sauce
1 large head of cauliflower, cored and cut into 8-10 large pieces
2 tbs unsalted butter
1 large or 2 thin leeks, trimmed, halved lengthwise, thinly sliced crosswise and cleaned well
Kosher salt
1 1/2 c heavy cream
Freshly ground white pepper, or black
Steam the cauliflower in batches for 7 minutes and set aside to cool slightly. Then cut into bite-sized pieces, taking some care to cut around and perserve florets rather than rough-chopping them.
Heat the butter in a large, high-sided skillet or pot over medium-low heat and sautee leeks gently, until they soften. Season with salt, stir frequently and do not allow them to brown. Then add the cream, season w/ salt and pepper, add heat through, stirring, without letting the cream boil. Add cauliflower and mix well. Taste and adjust seasoning as necessary.
Makes 8 side-dish servings.
