Beef Bourguignon, roasted and pureed cauliflower and pickled red onions.
The beef and the pickled onions were things I’ve done already a bunch of times but the cauliflower was new on both accounts.
Not sure I’ll do the roasted version again but the puréed version was a blast. Next time I’ll try the zucchini purée.
I love it grilled, but maybe not just as dark. And I usually just marinate it with lemon juice and some garlic, salt, herbs and olive oil.
But yeah, puréed is great.
I’ll try your version next then. I went with garlic, smoked paprika and olive oil but maybe some acidity would have been smarter indeed. Thanks for the tip :)
You’re welcome. I think the bright acidity goes really well with the earthy flavor.