Cauliflower Cream with Saffron Mushrooms Recipe

Ingredients

Serve 4

• 1 small red onion, finely sliced

• 6 tbsp white wine vinegar

• 1 3/4 lb/800 g cauliflower florets

• 4 tbsp extra-virgin olive oil

• salt and freshly ground black pepper to taste

• 4 oz/125 g mushrooms, finely chopped

• 1/8 tsp powdered saffron

Method:

1. Place the onion in a medium bowl. Pour in the vinegar and let marinate for 20 minutes.

2. Cook the cauliflower in a large pot of salted, boiling water for 10 minutes, or until tender.

3. Drain and process in a food processor or blender until smooth. Set aside 4 tablespoons of the puree. Add 2 tablespoons oil to the remaining puree and season with salt and pepper.

4. Sauté the mushrooms in the remaining oil in a large nonstick frying pan over medium heat for 10 minutes, or until tender.

5. Add the reserved cauliflower puree and saffron to the mushrooms and cook for 2 minutes. Place in a small serving dish.

6. Transfer the cauliflower puree to a serving dish. Drain the onions and arrange them around the edge of the puree. Serve warm with the mushroom sauce.