Savory Lemon Cauliflower “Cream”

I’m going crazy for lemon thyme these days. Savory lemon thyme.

The aroma, the scent, the pure inhalation of pleasure brightens my soul.

Yes, I know, only a few of us would exude such statements.

In any case, a wonderfully refreshing combination of “creamy” comestibles and the brilliance of lemon in every way provides an incredibly delicate and astonishing sort of panache to your palate in a savory smash.

·       the savory – lemon thyme

·       the lemon – lemon juice, lemon salt, and more lemon thyme

·       the cream – vegetable goodness (cauliflower and parsnip, actually. no cream at all)

·       the punchline – it’s simply heavenly

·        

Savory Lemon Cauliflower “Cream”

 

3 large parsnips (2 chopped, 1 shredded)
2 cups cauliflower florets
3 Tbs. Kerrygold butter (or coconut oil for the vegan, dairy-free version), divided
juice of 1 lemon
1 tsp. lemon salt
fresh ground pepper
2 Tbs. fresh lemon thyme, minced

 

Bring a large pot of water to a boil and cook the 2 chopped parsnips until soft. 
Drain. 

Transfer to a high-speed blender.

Before blending, boil the cauliflower for just a few minutes, until soft. 

Drain and combine with the cooked parsnip. 

Add 2 Tbs. butter (or oil), lemon juice, and lemon salt, as well as pepper and lemon thyme. Puree until smooth and creamy. This is the “cream.”

In a large skillet, melt the remaining butter and add the one shredded parsnip. Caramelize the shreds until a beautiful and fragrant golden brown.
Fold the caramelized shreds into the pureed “cream.”

 

Savor the splendid sensation…