Originally Posted by TimberRunner
Originally Posted by local_dirt
Originally Posted by TimberRunner
Elk burgundy with cauliflower puree.

[Linked Image from i.imgur.com]

[Linked Image from i.imgur.com]






I'd be interested in your cauliflower puree recipe.


Not really a recipe, it I do something similar to this a lot.

Saute one chopped onion, when softened add some garlic, then add a bag or two of rice cauliflower. I then like to add a small amount of liquid to steam it real quick. Maybe 1/2 cup of white wine and 1/2 cup stock or you could just use all stock. Cook until liquid is almost gone. Then puree in blender and add avocado oil. I really like the flavor of it in the preparation. You could use other fat, but I recommend avocado oil. Simple.





Great ideas, timberrunner. I've got some riced cauliflower in the garage freezer. I've made this dish many times, using both fresh and frozen riced cauliflower, but something has always been missing from the taste.

Thank you.

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