Cauliflower Purée Topped w/Seared Pork Cutlet

Name: Cauliflower Purée Topped w/Seared Pork Cutlet
Ingredients: Salt and freshly ground black pepper; ¼ cup (60 ml) apple cider (dry or sweet) or white wine; ¼ cup (60 ml) apple cider (dry or sweet) or white wine; ¼ cup (60 ml) apple cider (dry or sweet) or white wine; ¼ cup (60 ml) apple cider (dry or sweet) or white wine; 1 bag (4 oz | 115 g) arugula; 2 tsp (12 g) salt; 1 cup (240 ml) white wine; 1 head (2 lb | 8 cups | 910 g) cauliflower, cut into chunks; 2 cups (480 ml) cream; Neutral oil; 4 boneless pork cutlets (4 to 6 oz | 115 to 170 g); ¼ cup (35 g) all-purpose flour; Salt and freshly ground black pepper; 1 large onion (½ lb | 1 cup | 230 g), cut into thin slices; Olive oil or butter; Olive oil or butter

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

You can blend this purée in a food processor or blender or with an immersion blender. The smoothness will vary slightly but all methods give a good result. Pork cutlets are traditionally pieces of uncured leg or loin meat pounded thin and cooked like minute steaks in a pan. Ask your butcher for this cut or substitute a chicken breast pounded thin.

Ingredients

Main course

Ingredients

Method