How to Make Cauliflower Puree … to serve with Pan Charred Brussel Sprouts & Smoked Harissa Chicken Quarters

I recently visited one of my best friends in Nashville, TN. On our first night out, we had dinner at Sambuca. It’s a sassy, sexy restaurant located downtown that has great food and live music. Our drinks, appetizers, and meals were nothing short of amazing. I had a salmon dish and my friend had a chicken dish. And this post is dedicated to my friend’s magnificent meal. The general idea is pretty similar, but of course the actual recipe is quite different.

For tonight’s dinner, I made Vegan Cauliflower Puree, Pan Charred Brussel Sprouts, and Smoked Harissa Chicken Legs. I served it with one of my favorite wines, Robertson Winery’s Natural Sweet White Wine. Needless to say, it was a BIG hit! Another entry in the clean plate club.

I did a live Facebook (Culinary Kisses Facebook Page) post on how to make the Cauliflower Puree. It’s very easy, very quick, and very flavorful. I started with cauliflower crumbles, but you can just buy a head of fresh cauliflower and grate it yourself. I lightly steamed the crumbles, then added them to a food processor. The recipe below is vegan, but if you want your puree non-vegan just use your regular favorites instead of the veganized ingredients (i.e. margarine & sour cream).

Cauliflower Crumbles
Steamed Cauliflower
Pureed Cauliflower





Vegan Cauliflower Puree

For the brussel spouts, all I did was char them stove-top in the pan. At the end, I added sea salt and fresh ground black pepper to taste. Keep in mind that charring can be light, medium, or dark. The brussel sprouts are a dark char in this recipe.

Raw Brussel Sprouts
Charred Brussel Sprouts








Now for the star of the show … Smoked Harissa Chicken Leg Quarters! I recently came up with this spice mix, and it is totally amazing! It turned out exactly as I thought it would (no edits to the recipe required). I mixed together five main, individual spices plus salt and pepper.

Ingredients for Smoked Harissa Spice Mix

After seasoning the chicken, searing it on the stove, and finishing it off in the oven (spiked with a little white cooking wine), you end up with crisp chicken skin that is loaded with the perfect marriage of exotic spices. Underneath, you will experience moist, tender meat that seems to melt in your mouth.

Cauliflower Puree, Pan Charred Brussel Sprouts, and Smoked Harissa Chicken Leg Quarters

Smoked Harissa Chicken Quarters

The plate will impress, the flavors will make you fall in love, and the taste is supremely tantalizing!. Serve this meal to anyone you want to receive chef props from. Trust me, all who eat this will bow down to the apron!



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