The Cauliflower Cream of Victory
May 12, 2011
Watching the ping pong ball sized hail and having humidity and sweat bead off you does not exactly bring this meal to mind, but I made blintzes and cauliflower cream.
Cauliflower cream was a recent discovery at a restaurant called Victory 44. Megan and I took a field trip to Robbinsdale to sit at a high top and slowly soak up their fare. Their menu changes frequently but M and I had cauliflower cream with agnolotti, charcuterie, beet terrine, crab spring rolls, and coffee panna cotta. The detail I could go into about each of these dishes would be sickening, so focus on what I cooked I shall.
The cauliflower cream is simple. Simmer cauliflower flowerets in milk (a fatty milk – I added some heavy whip) and salt until the flowerets are tender, nearly falling apart. Strain it, saving the liquid which can be reduced. Put the flowerets in a food processor with some salt, pepper, butter, and cream cheese or provolone. Process until a cream, adding some of the reduced hot milk if needed.
The blintzes I made with a mushroom puree (crimini and porcini). The mushrooms were sautéed with olive oil, white wine, parsley, and garlic. Pureed and rolled into the blintzes, these were then browned, cut in half and placed on a bed of the cauliflower cream.
The reason this cauliflower cream is so good is its delicate cauliflower taste, unctuousness and smooth texture. It went well with the earthiness of the mushrooms. The sorrel garnish was to add color, but it did a nice job of adding a lemony sourness to the aftertaste too.
The cauliflower cream I made still did not do the one from Victory 44 justice. If you want a great meal in an unexpected place, try V44. It was fantastic.