Name: Cauliflower Purée Topped with Caviar and Blue Potato Chips
Yield: Serves 6
Ingredients: 2 tablespoons dry white wine; 1 tablespoon shallots, finely chopped; 1 small bunch watercress; 4 tablespoons cream; 1 large cauliflower; 3 teaspoons olive oil; salt and freshly ground pepper; 1 tablespoon chives, finely chopped; 3 tablespoons caviar (golden, salmon, or sturgeon); 2/3 cup white wine vinegar; 1 hard-boiled and chopped egg yolk; 2 medium blue potatoes; 1 1/2 tablespoons salt (for blue potatoes)

Preparation info

Serves
6

Difficulty
Medium

Appears in

Culinary Artistry

By Andrew Dornenburg and Karen Page

Published 1996

About

For New Year’s Eve every year, we prepare dishes that our customers have never seen before. Caviar and cauliflower is a combination that has existed before—it’s just not that common. So we brought it back and made it festive with the blue chips. It makes for a visually stunning plate. Plus, the caviar and the crisp chips are a nice contrast to the puréed cauliflower.