Creamed Cauliflower with Peas√

Creamed Cauliflower with Peas
So much lighter and less calorific than potatoes.

Simmer 1 lb of chopped cauliflower florets in water (just enough to cover) for 6-10 minutes and drain.
Smash the florets roughly in the pan and drain again.
Add ½ cup of chicken stock and simmer with the lid off until the cauliflower is soft.
Stick in the food processor or blender with 1 teaspoon of lemon juice, 1 tablespoon of butter, ½ teaspoon of salt and lots of pepper, and 1 teaspoon chopped fresh rosemary.
Spoon into a serving dish and sprinkle with 1-2 cups of cooked garden peas (or petit pois).
I once added a clove of garlic and it completely overpowered the cauliflower. Never again. I'm not sure that the cauliflower could or should take anything else - maybe a tiny bit of fresh horseradish or maybe not.

Many Moons Later: at least 12
Debra and Jim have moved to Gainesville and live a short walk away. Ellen and Ziggy and I strolled over this afternoon to swim in their pool. The talk turned to dinner around dinner time (funny that) and Debra and I played with ideas and vegetables and two chicken breasts for a good 20 minutes. What could we make for 4 peeps? Chicken escallops? Grilled kebabs? A stir fry? Unfortunately the skewers hadn't made their way out of the moving boxes and we didn't have the right implement for smashing the breasts to thin smithereens. The vegetables were good ones ... from the farmer's market ... and we each settled on a dish we each wanted to make. Debra grabbed the peppers, the chicken breasts, the zucchini and turned them into a delicious, colorful stir fry. I scooped up the cauliflower, a couple of small red potatoes, two onions and a bag of brussels sprouts and decided to try and make a better cauliflower puree. Better than the last one that that was altogether too watery. It leaked an unappealing fluid around its edges and although delicious, was not tasty.

I decided to add a couple of small potatoes - just enough starch to mop up the moisture. I decided to steam the cauliflower not boil it (less water) and to puree it with a little milk instead of stock. I boiled the potatoes in the water under the steaming cauliflowers. I chopped the onions and sauteed them in a little olive oil for the entire time the potatoes were cooking and then some. Stirring them from time to time. Until they were caramelized a deep golden brown. I trimmed and quartered the sprouts and steamed them. I pureed the cauliflower and potatoes in a little milk, added salt to taste and stirred in the onions. I piled the puree onto a platter and piled the sprouts around the edge.

Neither of us were sure whether the two dishes would come together but they did! The onions added just enough flavor make the mash much more interesting without drowning out its delicate flavors. The sprouts added color and texture. There were no leaks. Even the born-again-carnivore at the table loved the meal and took seconds of both dishes!!