Pulled Bison with Cauliflower-Spinach Puree (Serves 2-3)
Who knew that combining steamed cauliflower and fresh spinach would produce a puree colored appropriately for St. Patrick’s Day? I did not see that coming when I decided to keep experimenting with purees after making a great cauliflower-carrot puree recently. Don’t let the bold color put you off. Cauliflower-spinach puree tastes great. I ate mine with pulled slow cooker bison, but the taste would work with most any meat.
Prep and cook time: 20-25 minutes
Leftover bison (click here for slow cooker recipe)
1 head of cauliflower
1 or 2 handfuls of fresh spinach
Clarified butter or ghee
Directions: Bring a few cups of water to a boil in a sauce pan over medium heat. Rinse cauliflower and divide into modest chunks. Add to a steamer basket or colander over the boiling water, cover with a lid, and let steam for 10 or 15 minutes until fork tender. Add fresh spinach on top of steamed cauliflower to wilt it. You might need to recover the vegetables and give it a few minutes. Transfer the steamed vegetables to a food processor and puree. Add 1 tablespoon of ghee or clarified butter and salt, garlic powder, and black pepper to taste and run the food processor to blend in the spices. Taste the mix and add more spices as needed to achieve the flavor you like. I often add more salt. Meanwhile, use two forks to pull leftover bison into shreds. Heat in microwave oven 1 or 2 minutes to the level of heat you like. Transfer cauliflower-spinach puree to a plate with a spoon. Add a serving of pulled bison. Enjoy!
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