I’m batching it this week. “Batching” as in “bachelorette”, my temporary status while Russ is north of the border for a while. That means I eat stranger things than I normally eat for dinner, like pureed cauliflower and watercress. Ever since someone told me pureed cauliflower makes a good stand-in for mashed potatoes, not one of my favorites, I have been hooked on this pretender. It is easy to make, if you have a food processor.
Steam as much cauliflower as you care to eat. Left-overs are wonderful, so steam the whole head if you’d like to eat the same thing tomorrow. I know I will be looking for left-overs mañana. Cook cauliflower florets in a covered pan, with enough water so that it doesn’t cook dry, for about 8-10 minutes or until very tender. Add a handful of watercress the last three minutes of steaming. If you don’t have any watercress, but you find green appealing, some broccoli could go in the pan with the cauliflower.
When everything is fork-tender, spoon into the food processor and puree until just little pieces of green remain. Add a generous pinch of salt, and a tablespoon or two of olive oil. You can’t have too much olive oil, so don’t be afraid to pour it on. Then spoon onto a plate. As this was dinner, I topped my plate with two sunny-side-up eggs for a protein presence, and seasoned them with coarse sea salt and cracked black pepper.
I like yolks nice and runny. When they mix with the olive oil, a rich sauce forms. I’m not much of a meat eater, so eggs figure almost every day in my menu. I’m so grateful we can buy eggs from free-range hens. Yes, they do taste as good as they look.
I just discovered watercress in the herb section of the supermarket. In Spanish, it is known as berro, and known botanically as Nasturtium officinale, a member of the mustard family. I haven’t found a Mexican cook who actually uses berro in her kitchen, but I have faith that if the stores stock it, Mexican cooks must cook with it. I’ll keep asking until I can report back on how it is used in Mexican cuisine.
Thank you, Don Cuevas of My Mexican Kitchen, for alerting me in your blog that berro is watercress. I have eyed it for a while, unable to identify it in the store. The store clerks certainly didn’t know what it was or how to cook it. Now I know and I’ll never puree cauliflower again without it. I love eating green. Buen provecho!