Another weekend, another use for cauliflower puree. Seriously, what can’t this snowy brassica do? Of late, I’ve been putting it into my soups, my morning oatmeal, and even my smoothies to lend delicious creaminess. The last few weekends, I’ve been whipping up a batch of puree in my blender, and adding it to anything and everything throughout the week. Extra creaminess AND healthiness – why not?
I saw some beautiful wild cod on sale at the market on Friday and immediately had a craving for a creamy and warming seafood chowder. You know the kind of chowder I mean – the kind that transports you to a misty, overcast day in the northeast, that tastes of the sea, and warms your belly.
The thing is, chowder never sits well with me because of all that cream, and, though my toddler has outgrown her milk protein allergy, I still am wary of over-loading her system with too much dairy and take every opportunity to add more plants into her diet. Enter the cauliflower puree. It stands in for the milk and cream here, yielding a chowder that is every bit as creamy and delicious as the original. You can taste the cauliflower ever-so-slightly, but it complements the other components of the chowder. The yellow potatoes add starchiness and bulk to the broth, while the leeks give an onion-y depth with a hint of spring.
This chowder was my one-year-old’s first taste of both cod and clams, and she devoured it. Taking care to not overcook the cod, it virtually melts in your mouth. Left on the shell, the clams add a rustic vibe to the dish, and their briny sweetness and delicate flavor really comes through in the broth. Added bonus: my daughter really got a kick out of eating food from a shell, which kept her quietly transfixed while my husband and I had a real adult conversation. Thank you, clams!
Serve with a whole-grain, crusty bread, a squeeze of lemon, and a sprinkle of thyme and chives for a special weekend meal that is warming, healthy, and tastes indulgent.