Cauliflower & Sweet Potato Puree
- 1 head cauliflower
- 1 medium red sweet potato, peel and roughly chopped into 1" cubes
- 2 cloves garlic, finely grated
- ⅛ cup fresh chives finely chopped (plus extra for garnish)
- 1 fresh nutmeg to be grated
- 1 tsp extra-virgin olive oil
- Salt and pepper to taste
- Bring a large pot of water to a rapid boil.
- Meanwhile, peel 1 medium red sweet potato and cut into 1" cubes. Rinse cauliflower and remove large stem on bottom. Cut the head into small florets. Cut inner core into small chunks.
- When water reaches a boil, add 2 teaspoons of salt and sweet potato. Cook the potato until you can easily pierce the largest part of the cube with a fork.
- Remove potato from the pot and place it in a food processor. Retain the liquid in the pot.
- Add entire head of cauliflower including the inner core (also cut core up into chunks) to the same pot, with the same water that you cooked your potato in.
- Boil the cauliflower until very tender.
- Strain the cauliflower from the liquid and add it to the sweet potato in your food processor. Puree the vegetables until they become smooth. Note: You can also mash the vegetables by hand in a bowl, but puree will be chunkier if you mash it by hand.
- When the desired texture is reached, stir in 2 cloves of grated garlic (add more or less depending on your garlic tolerance) and ⅛ cup finely chopped fresh chives. Taste puree for seasoning, adding salt or pepper to your preference.
- Spoon into a serving bowl, run a spatula along the top of the puree to create a swirl-design, garnish with freshly grated nutmeg (a little goes a long way!) a splash of extra-virgin olive oil into the grooves and add more fresh chives scattered over top.