Cauliflower Purée with Crispy Prosciutto

Transform the ordinary into the extraordinary with this recipe for Cauliflower Purée with Crispy Prosciutto. Velvety cauliflower purée, infused with cream and butter, serves as the perfect base for crispy, salty shards of baked prosciutto. Complemented by caramelized cauliflower florets, nutty brown butter, and vibrant herb oil, this dish is a visual and culinary masterpiece. Perfect as an appetizer or a side dish, it’s designed to bring fine dining flair to your table.

Ingredients:

For the Cauliflower Purée:

• 1 medium head of cauliflower, chopped
• 1/4 cup heavy cream
• 2 tbsp unsalted butter
• 1/4 tsp nutmeg
• Salt and white pepper, to taste

For the Crispy Prosciutto:

• 4 thin slices of prosciutto

For the Garnish:

• 1/2 cup small cauliflower florets, roasted
• 2 tbsp unsalted butter (for brown butter)
• 1 tbsp herb oil (basil or parsley-infused oil)
• 1 tbsp toasted pine nuts (optional)
• 1 tbsp Parmesan cheese, grated
• Microgreens or baby thyme leaves
• Zest of 1/2 lemon
• Sea salt flakes and black pepper, to taste
• Edible flowers (optional)

Instructions:

1. Make the Cauliflower Purée:

• Bring a pot of salted water to a boil and add the chopped cauliflower. Cook for 8-10 minutes, or until the cauliflower is very tender.
• Drain the cauliflower and transfer to a blender or food processor. Add the heavy cream, butter, and nutmeg, and blend until smooth and creamy.
• Season with salt and white pepper to taste. Keep warm while preparing the rest of the dish.

2. Prepare the Crispy Prosciutto:

• Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Lay the prosciutto slices flat on the parchment paper and bake for 8-10 minutes, or until crispy and golden. Remove from the oven and let them cool on the tray—they will crisp further as they cool.

3. Roast the Cauliflower Florets:

• Toss the small cauliflower florets with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast at 400°F (200°C) for 15-20 minutes, or until golden and caramelized.

4. Make the Brown Butter:

• In a small saucepan, melt unsalted butter over medium heat. Swirl the pan occasionally and cook until the butter turns golden brown and releases a nutty aroma. Remove from heat and set aside.

5. Plate the Dish:

• On a clean, white plate, spoon the cauliflower purée into a smooth swoosh across the plate.
• Arrange the crispy prosciutto shards vertically on the purée, creating height and texture.
• Scatter the roasted cauliflower florets around the purée for added texture and visual appeal.
• Drizzle the plate with brown butter and dot or streak the herb oil artistically across the plate.

6. Add Garnishes:

• Sprinkle the dish with Parmesan cheese, toasted pine nuts (if using), and microgreens.
• Grate lemon zest lightly over the purée and prosciutto to brighten the flavors.
• For an extra touch of elegance, add edible flowers sparingly. Finish with a pinch of sea salt flakes and black pepper.

Tips for Success:

• For an ultra-smooth purée, strain the blended cauliflower through a fine-mesh sieve before serving.
• Use high-quality prosciutto for the best flavor and crisp texture.
• The purée, brown butter, and roasted florets can all be made ahead of time and reheated before plating.

This Cauliflower Purée with Crispy Prosciutto is a celebration of texture, flavor, and artistry. Its creamy purée, salty prosciutto, and vibrant garnishes make it a stunning fine dining starter or side dish. With easy-to-follow steps and refined presentation, this dish will elevate your next dinner party or special meal.