Tuesday, October 02, 2007

Cheesy Cauliflower Puree with Pesto Sausage

This is another super easy weeknight dish. I love this because you can take pre-cooked sausages directly out of the freezer, chop them up and throw them in the pan. No thawing necessary. I also use homemade pesto that I had previously frozen, so this dinner came together in a snap.

Pesto Sausage
-6 pre-cooked sausages, sliced into rounds (I used jalapeno chicken sausages from Costco.)
-1/2 onion, thinly sliced
-3 tb homemade pesto

Sautee the onions in a bit of butter until beginning to carmelize. Toss in the sausage rounds and cook until heated through. Add the pesto. Stir to combine and cook for another 30 seconds or so. You don't want to cook the pesto too long or it will lose it's vibrant color.

Cheesy Cauliflower Puree
-1 head cauliflower, cut in large chunks
-1 and 1/2 cups shredded cheese (any kind, but a sharp white cheddar works well)
-1/3 cup half and half
-1 tb butter
-salt and pepper to taste

Boil the cauliflower in salted water until fork tender and drain. Add the cauliflower back to the pot with the rest of the ingredients (except cheese) and puree with an immersion blender until smooth. Stir in the cheese and season with salt and pepper.

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