“You understand, this sort of tastes like pâté,” my spouse, Kate, instructed me when she took a chunk of the roasted-cauliflower purée that I made for Severe 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 came upon a superb different—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 fundamental roasted-cauliflower purée, I roast the brassica in a sizzling oven till it is well-browned. That course of additionally dehydrates it, which is good 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 prime 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.

After all, utilizing rooster inventory wasn’t going to work for this vegetarian recipe. Fortunately, I favor cream anyway—it provides a fatty richness that is in line with the feel and taste of a superb pâté. That mentioned, these on the lookout for a totally vegan different can use a superb selfmade vegetable inventory rather than 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 reworking my purée into one thing extra instantly recognizable as a pâté was to work in some nuts, which assist to thicken it into a ramification you possibly can slather on crackers or bread. I in the end 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 cook dinner it down till absolutely evaporated. The brandy coaxes out a taste profile harking back to a traditional liver pâté, which just about at all times incorporates some sort of alcohol, whereas concurrently serving to to counter among the cauliflower and onion’s inherent sweetness.

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

You should utilize any sort of blender to purée the combination—simply be certain to take action till it is easy and even. The pâté would possibly seem slightly unfastened, but it surely simply must be chilled till agency earlier than it is served. You possibly can velocity this course of up by spreading it on a parchment-lined baking sheet (1 / 4 sheet pan is the most effective measurement). Press some plastic straight 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 easier. The feel is as easy and silky as essentially the most refined foie gras pâtés, although slightly softer, because it would 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 bought at markets.

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

December 2016