Cauliflower Oyster Stew
Food & Wine's Holiday Favorites
Cauliflower Oyster Stew
Food & Wine's Holiday Favorites
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1 head cauliflower (about 2 pounds), cut into pieces 2 1/2 cups milk 1 cup heavy cream 1/2 teaspoon turmeric salt and fresh ground black pepper 2 dozen fresh shucked oysters 1/4 cup oyster liquor 1 tablespoon chopped fresh chervil or parsley 1 tablespoon chopped fresh chives Directions: Put 1 inch of water in a large saucepan. Add the cauliflower, cover the pan, and steam over high heat until tender, about 10 minutes. Transfer the cauliflower to a food processor or blender and puree with 1/2 cup of the milk. Put the puree back into the saucepan. Whisk in the remaining 2 cups milk and the cream. Cook over moderate heat, whisking, until very hot, about 3 minutes. Don't let the mixture boil. Season with 1/4 teaspoon of the turmeric, 1/2 teaspoons alt, and 1/4 teaspoon pepper. Add the oysters and the liquor and cook, stirring frequently, until just heated through, about 3 minutes. Don't let the mixture boil, or the oysters will become tough. Taste and add salt and pepper if needed. serve the stew sprinkled with the chervil, chives, and the remaining 1/4 teaspoon turmeric. Serves 6.
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