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Silky Cauliflower Puree Topped with Crisp Coconut Chicken


First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am

Silky Cauliflower Puree Topped with Crisp Coconut Chicken

Silky Cauliflower Puree Topped with Crisp Coconut Chicken
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total prep

Ingredients

  • For the cococut chicken:
  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • 4 free-range chicken breasts, cut into chunks
  • 1/3 cup dried, flaked coconut
  • 1/3 cup fresh sage leaves
  • For the cauliflower puree:
  • 2 medium heads cauliflower, cut into chunks
  • 1/2 cup cream
  • 1 tablespoon butter
  • sea salt and freshly ground black pepper, to taste

Directions

  • To make the coconut chicken: Place a large frying pan over a medium to high heat and add the oil and butter. Dust the chicken pieces in the coconut to coat. Pan-fry until golden and crisp. Remove the chicken from the frying pan and keep warm. Add the sage to the remaining pan juices and fry until wilted and fragrant.
  • To make the cauliflower purée: In a saucepan, blanch the cauliflower pieces and drain. Add the cream, butter and seasoning, then purée with a stick blender until smooth and creamy. Reheat if necessary until warmed through.
  • To serve: Ladle the purée into separate bowls and top with the chicken pieces and a few wilted sage leaves. Serve immediately.

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