1 head cauliflower, cleaned and coursely chopped
1 carrot, clean and chopped
1 bosc pear
1 ripe yellow peach
1.5 C water/vegetable stock
1 small heirloom tomato
1/4 C olive oil
salt & pepper
Combine all ingredients in a food processor–it’s best to add a bit at a time in proportion to the liquids for the smoothest consistency. At the end you should have a thick sauce like consistency. If not, add water or more ingredients. Everything is raw.
Transfer to a saucepan and cook on medium low for 30 minutes. Alternatively, blanch the cauliflower and carrot before chopping or pureeing. It will be a smoother consistency this way, but I enjoy the texture of not cooking it first.
Be sure not to over salt, or it will taste strange with the fruit’s sweetness.
Serve warm with olive oil and slices of heirloom tomato, or cold with tropical fruit or tomato.
This can also be used in place of polenta or mashed potatoes, and I intend to use it with grilled halibut and mango or papaya & avocado salsa tomorrow evening.