In beloved Brian’s words:
“Can you put this on a burger?”
“I’d eat that on a cracker!”
It’s Burgundy Basil Butter ~ a smorgasbord of veggies, herbs, and downright deliciousness.
Hunkered down behind a computer screen, editing repetitive documents for a week at a time, I had a hankering to get back in the kitchen and behind the lens of the camera.
Not much food lay waiting for me in the kitchen. It had been awhile since I’d planned a trip to the store.
Creativity compounded with a knack for the craft…
and this burgundy basil butter beauty ensued ~
Burgundy Basil Butter
2 cups cauliflower (purple is best), cleaned and broken into florets
2 handfuls fresh purple burgundy red basil
1 Tbs. miso paste
1 Tbs. coconut oil
touch of vanilla salt
1 tsp. balsamic vinegar
In a large steaming basket, steam the cauliflower over boiling water until soft – about 5 minutes. Drain and transfer to a high speed blender with the remaining ingredients. Process until smooth as butta’, baby!
Besides eating this deliciousness by the spoonful, we served it tossed with grilled chicken, fresh baby spinach, and drizzled with a lovely balsamic reduction.
“oh my good god…” ~ and this time, I said it!