Cauliflower in leek sauce with peas, a 100% vegetable recipe

Total: 55 min Diners: 4

Week after week, recipe after recipe, I always try to emphasize the importance of consuming seasonal products and as natural as possible. Fresh and local foods that, in addition to helping small producers and shopkeepers, help us to eat a healthy and balanced diet. One of the many Vegetable Recipes that are in full swing are cabbages and, in particular, cauliflower.

Many times, when it comes to preparing it, in Spain we always tend to make it with bechamel, boiled or, on rare occasions, in batter. But without a doubt, there is a huge world of cauliflower out there. It has been a mistreated vegetable that has caused many traumas among youngsters. What a sensation it was to arrive hungry from school and, already on the stairs, to start smelling that peculiar and, for many, very unpleasant aroma! Because they overcooked it. That has come to this day.

It is a product with enviable nutritional properties and deserves a little chance. Recently we published a colirroz tres delicias, which served to go ahead with our super diet that we are carrying out to remove the Christmas excesses and, at the same time, to take advantage of the leftover Vegetable Recipes that we had in the fridge. But there is also the possibility of making an amazing Cauliflower Wellington or roast it whole and accompany it with mojo, which is delicious. And then there is also today’s recipe, some steamed cauliflower medallions and finished inside a leek sauce (using the green one too) with some fresh peas also cooked just enough steamed.

Peas are another of those Vegetable Recipes that are starting to arrive to our markets. Accustomed to the typical frozen bags that you can get everywhere, when you have the chance to try some good fresh peas, there is no turning back. A sweet, soft and very delicate flavor that combines perfectly with any recipe. On this occasion they will enhance a vegetarian dish of cauliflower in sauce, but there are few things better than, for example, peas with ham and fried egg. Ah! Very important. Undercook the peas and reserve the pods to make a delicious broth.

How to make cauliflower in leek sauce

Ingredients

. Large cauliflower, 1/2 Leek, 1 pc Fresh peas in pods, 150 g Extra virgin olive oil, 3 tablespoons Flour, 1 tablespoon (20 g) Brandy, 50 ml Vegetable broth, 350 ml Salt, c/s Ground black pepper, c/s

Step 1

With a lot of patience remove the peas from the pods and set aside. Keep also the pods because with them we could make a broth or even a delicious cream.

Step 2

Clean the leek very well under running water to remove any possible remains of soil. Remove also the base that has the roots. Peel the most superficial layer. Cut the leek in medallions and halves, irregularly, and add it to a frying pan with oil over medium/low heat. Add a pinch of salt and cook for 10 minutes until poached and very tender.

Step 3

While the leeks are cooking, steam the peas for 2 minutes, covered and over a colander in a pot of boiling water. On the other hand, cut the cauliflower into thick medallions of about 1.5 cm, remove the toughest stalk and steam for 15 minutes, until it is tender enough to prick with a knife but not too soft.

Step 4

When the leek has poached, add the flour and stir well with a whisk to cook for a couple of minutes. Then add a splash of brandy and wait for the alcohol to evaporate slightly. Then add the hot vegetable stock and let it reduce and take consistency. Stirring constantly over medium heat.

Step 5

Mash the sauce well and add salt and pepper, adding a little more stock if necessary once everything has been mashed. We will have to cook the sauce slightly and it will continue to thicken, keep this in mind.

Step 6

Return the sauce to a frying pan and add the cauliflower and peas. Serve hot.