Bowl of comfort.

It’s January in San Francisco. We’re still in the middle of a pandemic. Our country is in a state of political unrest.

So. I needed a bowl of comfort.

And did I ever deliver!

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Roasted mushrooms and White Wine & Lemon braised Chicken over Cauliflower Purée.

So good. So easy.

Cauliflower Purée

Ingredients

  • 1 head cauliflower

  • 3 Cups veggie stock (homemade is the best!)

  • Salt & Pepper (and any other seasonings you like)

  • 2 cloves garlic confit + 2 tsp garlic confit oil (recipe coming soon!) If you don’t have garlic confit, roasted garlic will work. You can also leave this out.

Get Started

  • Pull off/chop florets from the core of the cauliflower

  • Add to a pot and add veggie stock & cover

  • Boil/steam until cauliflower is fork tender

  • Use immersion blender or pour into blender, add seasonings and garlic confit & oil, and purée until smooth

  • Pour into bowls and top with anything you like!

What’s your go to bowl of comfort?

Kathryn McKnightmuchly eats1 Comment