This sauce is part of a steamed potatoes and tomato dish that was inspired by a Tortilla Española, but is can be used with other things as well. Try it with garbanzo beans, grilled shrimp, or as a dip for flatbreads and crudités. It would be good under poached eggs as well. By the way, this is the perfect way to use the core of the cauliflower.
INGREDIENTS:
2 cloves garlic, blanched twice and sliced thinly 1 medium-small white or yellow onion, sliced thinly 2 heaping cups cauliflower-use the core (be sure to trim the base), and stems, (reserving florets for another use or to make up any shortfall from the core), sliced thinly across ½ cup dry white wine such as verdelho, grenache blanc, or fumé blanc 1 cup light vegetable* (or chicken) stock 1 teaspoon Pimenton de la Vera Dulce, or as needed (You may want more, or less, depending on how strong it is) ¼ teaspoon dried thyme, powdered Salt and pepper to taste 2 tablespoons cold butter cut into pea-sized bitsMETHOD:
Heat a large sauté pan over medium. Film it well with oil, and when the oil is hot, add the onions. Toss to coat with oil and gently cook the onions without allowing them to color. Turn down the heat if needed. Cook until they are soft, but still uncolored.
Add the garlic and cook until fragrant but do not allow to color. Season lightly with salt and pepper, add the thyme and half the pimenton and stir to mix in. Add the cauliflower and toss to coat. If cauliflower seems dry, add a little more oil. Cook 5 minutes to start breaking down cauliflower, still without coloring it.
Add the wine and cook down 90%. Add the stock and cook until cauliflower is just tender. Remove solids to a blender, reserving the liquid. Add a little liquid to the blender and puree the lot. The puree should be fairly thick, like apple butter. Keep warm, and just before service, add the butter to the hot sauce and puree to amalgamate the butter and lighten the sauce.
Use right away.
Chef’s Notes: *If you have allium stock on hand, use that by all means (see recipe).
You can make this recipe without the butter if you wish. It is used here to lighten the texture and enrich the flavor of the sauce when used on the steamed potatoes, especially since potatoes and butter go so well.
Yield: 2-3 cups
Source: Chef Andrew E Cohen
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