Cauliflower Puree with Garlicky Chard

  • 1 large head of cauliflower, cut into small florets
  • 3 Tbsp. extra virgin olive oil
  • 1/2 tsp. salt
  • 1/8 tsp. cayenne pepper
  • Pepper to taste
  • 1 large bunch of swiss chard, tough stems removed and chopped
  • 1 Tbsp. extra virgin olive oil
  • 3 Tbsp. water
  • 3 large cloves of garlic, minced
  • 1/4 tsp. crushed red pepper flakes
  • 1/4 cup pine nuts
  • salt and pepper to taste
Set a steamer basket in a large pot and fill with water until it reaches just below the basket. Bring water to a boil. Add cauliflower, reduce heat, cover and steam until cauliflower is tender, about 10 minutes.

While cauliflower steams, heat a large skillet over medium heat. Add the pine nuts and toast for about 2 minutes, stirring often. Remove pine nuts and set aside. Add 1 Tbsp. olive oil. Once oil is heated, add the garlic and crushed red pepper flakes. Sauté for about 1 minute, stirring often. 

Add Swiss chard and 3 Tbsp. water. Reduce heat to low and sauté until chard is tender and wilted, about 5 to 8 minutes. Season with salt and pepper.

Once cauliflower is ready, transfer to a high-speed blender and add 3 Tbsp. olive oil, cayenne pepper, salt, and pepper. Process until smooth.
Place cauliflower in a large serving bowl topped with chard and pine nuts. Season to taste with salt and pepper.