A fruity or peppery Extra Virgin Olive Oil is enhanced by the ingredients in this recipe. Perfect for fall weather.
Needed for this recipe:
4 cups fresh cauliflower in small pieces – florets only
3 cups lightly salted water or chicken stock
1/3 cup creme fraiche
1/4 cup + 2 tablespoons ‘peppery’ Sunshine Coast Olive Oil Co. Medium Intensity UP-certified Extra Virgin Olive Oil
1/3 + 2 tablespoons cup Pecorino Romano, grated
3 large cloves whole garlic (optionally roasted)
2 tablespoons fresh chives, finely minced or snipped
2 teaspoons sea salt
fresh ground pepper to taste
Place the florets and water or chicken stock to a simmer in a medium pot. If you are not using roasted garlic, add your fresh garlic cloves to the pot as well, simmer for 6 minutes, and drain thoroughly. Place the still hot, drained florets in a large bowl with the creme fraiche, olive oil, roasted garlic, Pecorino, salt, and pepper.
With an immersion blender (hand blender), processes the ingredients until just puréed or to desired consistency. To finish, sprinkle with additional grated Pecorino, a drizzle of olive oil, and chives.