I always enjoy posts made by Kelly over at The Gouda Life. Recently I saw her tweet about a guest post in Aritzia Magazine that looked right up my alley. Anything that involves crispy Brussels sprouts and bacon is fine by me.
My sister and I agree that this dish is a lot like colcannon. It’s also a great way to get a good amount of veggies into you in a very delicious way. I think this would make an excellent dinner for someone who doesn’t eat large meals or a great side for someone who feels they need a little more protein. The original recipe included chickpeas but I didn’t find they added to the recipe at all and therefore removed them below.
Cauliflower Puree with Crispy Brussels Sprouts and Bacon
4 slices thick-cut bacon
1 head cauliflower, cut into florets
1 clove garlic
1 tablespoon olive oil
1/8 teaspoon nutmeg (small pinch)
2 tablespoons fresh grated Parmesan
2 cups Brussels sprouts, outer leaves and tough stem removed and cut into thin horizontal rounds
fresh lemon juice, to garnish
olive oil, to garnish
black pepper, to garnish
Cook bacon however you like best. (I like it cooked on a rack over a cookie sheet, at 350 degrees for 20 to 25 minutes; flip it halfway through). Set aside to cool.
Bring a large pot of salted water to a boil and drop in the cauliflower florets and garlic. Turn down to a simmer and cook until for tender, six to seven minutes. Reserve a cup of the cooking water, strain the florets and dump into a food processor or blender with the olive oil. Blend until smooth, adding reserved water if it’s too dry. Return to the pot, add nutmeg and Parmesan cheese, and stir to combine. Taste for salt and add more if needed. Cover and keep warm over very low heat.
Drizzle a skillet with 2 tablespoons of olive oil and heat over medium. Add the Brussels sprouts and cook, stirring every minute or two, until lightly browned and crisp around the edges. Sprinkle with a bit of salt.
Scoop the cauliflower puree into a serving dish and top with crumbled bacon, crispy sprouts. Drizzle with olive oil, lemon juice, and a generous amount of fresh-ground black pepper.