Morteau sausage and smoked cauliflower purée

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 1 Morteau sausage
• 2 1 kg cauliflower
• 3 50 g butter
• 4 100 g cream
• 5 Chives
• 6 1 tablespoon oil
• 7 Salt
• 8 Pepper
• Total weight: 1,515 grams

Times:

Preparation	Cooking	Start to finish
25 min.	1 hour 1 min.	1 hour 25 min.

Step by step recipe

1	Place 1 Morteau sausage in a pan of cold water and simmer for 40 minutes. Let the sausage cool in its cooking water, then remove it and set the cooking water aside.
2	Prepare 1 kg cauliflower.
3	In a large saucepan over low heat, add the cauliflower, then pour in the cooking liquid from the Morteau sausage until it reaches 1/3 of the way up the cauliflower. Place the chopped 50 g butter s on top and season with salt.
4	Cover it, leaving a small opening so the steam can escape.
5	Cook over low heat until the cauliflower is tender (about 15 minutes), stirring once or twice. Ideally, there should be little to no liquid left at the bottom of the pan by the end of cooking. It is this cooking method, known as “cooking with very little liquid,” that gives the cauliflower its delicious smoky flavor.
6	Blend the cauliflower, then add 100 g cream and blend again.
7	Finish with the chives, season lightly with pepper, stir, and taste for seasoning. Cover and keep warm.
8	Cut the Morteau sausage into slices about 1 cm thick, and with just a 1 tablespoon oil, sear them in a skillet over high heat...
9	...on each side.
10	Serve the grilled sausage slices with the cauliflower purée.

Remarks

To further concentrate the flavor, you can reduce the cooking liquid by about half in the pot over medium heat before using it to cook the cauliflower in step 3.
When cooking the cauliflower with minimal liquid, if the cauliflower isn’t cooked enough and the bottom of the pan is dry, add a little of the sausage cooking liquid to prevent it from burning.

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