Silky-Clean Vegetarian Pâté With Roasted Cauliflower and Pecans Recipe

“You realize, this type of tastes like pâté,” my spouse, Kate, instructed me when she took a chunk of the roasted-cauliflower purée that I made for Critical Eats. I hadn’t realized it till she mentioned it, however damned if she wasn’t proper! Most vegetarian pâté recipes use mushrooms as a base, which is smart, given sure similarities of mushrooms to meat. However, as Kate’s remark made clear, I would inadvertently chanced on a superb various—roasting my cauliflower had introduced out a deeper, meatier umami taste, and the vegetable additionally proved to have an extremely easy, pâté-like texture when puréed. All I wanted to do was tweak it barely to push it additional into pâté territory.

For my primary roasted-cauliflower purée, I roast the brassica in a sizzling oven till it is well-browned. That course of additionally dehydrates it, which is right for a thicker texture just like that of pâté. Then I sauté some onion and garlic in butter till each are softened and fold within the roasted cauliflower. I high the vegetable combine with cream (or rooster inventory) and contemporary thyme, then simmer all of it collectively for a couple of minutes earlier than mixing it right into a purée.

In fact, utilizing rooster inventory wasn’t going to work for this vegetarian recipe. Fortunately, I choose cream anyway—it provides a fatty richness that is in step with the feel and taste of an excellent pâté. That mentioned, these searching for a totally vegan various can use an excellent home made vegetable inventory instead of cream, and vegetable or olive oil as an alternative of butter. It will not be fairly as wealthy or pâté-like as my vegetarian rendition, but it surely’ll nonetheless work (and style nice).

Step one to remodeling my purée into one thing extra instantly recognizable as a pâté was to work in some nuts, which assist to thicken it into a diffusion you may slather on crackers or bread. I finally selected pecans as a result of they work properly with the cauliflower, although walnuts might simply take their place. Earlier than including them to the pot with the onions, cauliflower, and cream, I soak them in water to melt and assist them mix in when it comes time to purée the combination.

The second step was so as to add a small splash of brandy to the onions and garlic as soon as they’d softened, then prepare dinner it down till totally evaporated. The brandy coaxes out a taste profile paying homage to a basic liver pâté, which nearly at all times incorporates some form of alcohol, whereas concurrently serving to to counter a few of the cauliflower and onion’s inherent sweetness.

The third step was to cut back the liquid within the pot extra totally, to keep away from a “pâté” that is as free as a purée. For a of completion, I made a decision so as to add a splash of soy sauce, which underscores that umami depth much more.

You should utilize any form of blender to purée the combination—simply make sure that to take action till it is easy and even. The pâté may seem a bit free, but it surely simply must be chilled till agency earlier than it is served. You’ll be able to velocity this course of up by spreading it on a parchment-lined baking sheet (1 / 4 sheet pan is the perfect dimension). Press some plastic instantly in opposition to the floor to forestall it from browning and forming a pores and skin, which may occur wherever air touches the pâté’s floor.

And that is it—it could not be less complicated. The feel is as easy and silky as essentially the most refined foie gras pâtés, although a bit softer, because it does not have as a lot protein, nor as excessive a proportion of fat that solidify when chilled. Nonetheless, it is thick sufficient to ship an impressively pâté-like expertise, and it is definitely much better than a whole lot of the vegetarian choices offered at markets.

Should you’re like me and have a whole lot of vegetarians in your prolonged community of family and friends, that is by far some of the considerate issues you may function a snack through the holidays. That means, it will not be simply the meat-eaters who’ll really feel like they’re getting a small chunk of luxurious.

December 2016