Cauliflower purée can work as a lovely backdrop for other flavors, in this case grilled shrimp. It’s low in carbs and won’t get gummy like potatoes. I love the contrast of the tart, crisp pomegranate seeds against the creamy cauliflower and the salty shrimp. It’s an easy dish to put together and I make this dish frequently. You can make the cauliflower purée ahead of time as well as toast your nuts and de seed your pomegranate. I like to do the herbal purée within the hour I’m eating so it stays bright green.
1.5 lb shelled, deveined raw shrimp
1/3 cup fresh pomegranate seeds
1/4 cup toasted pine nuts
2 tablespoons dried currants soaked in lemon juice
1/2 cup Italian flat leaf Parsley
2 tablespoons of tarragon leaves
8 cloves garlic
1/2 cup extra virgin olive oil
2 tablespoons lemon juice
Sea Salt and pepper
8 oz cauliflower rice (this is simply raw cauliflower that has been cut into rice sized pieces for convenience. You could certainly chop up a whole cauliflower)
I love curds: lemon, lime, grapefruit and passion fruit all make great curds because they are sour fruits. I recently came across cranberry curd tart recipes in The New York Times and the magazine ” Bake”. There are some differences in both those recipes and I also made some changes. The biggest difference is that I add the butter last, after the curd has cooled down a bit. This improves the texture of the cream.
This is a nice curd to do around the holidays. Both pomegranates and cranberries are in the stores fresh, from November-December which makes it a nice seasonal dessert.
8 fully baked Pate Sucree 4″ tart shells or one 9″ tart shell ( see recipe on another page of my blog
340 grams (12 oz ) fresh cranberries
200 grams (1 cup) granulated sugar
Zest of one large naval orange
Juice of one large naval orange and enough lemon juice to make up a 124 grams (1/2 cup) of liquid.
114 grams (2 large) eggs
36 grams (2) large egg yolks
113 grams (1/2 cup ) unsalted butter cut in to 16 pieces