Dinner: Sautéed Sea Scallops with Apple-Sesame Couscous and Purple and Yellow Cauliflower Purées

This is a winning-contestant recipe from Season Four of Fox's MasterChef.

Ingredients

1 head purple cauliflower, cut into 1-inch pieces
1 cup heavy cream
1 tablespoon unsalted butter
1 cup olive oil
Fine sea salt

Instructions

In a large saucepan over moderate heat, combine the purple cauliflower, cream, and butter and slowly bring to a simmer. Continue to simmer until the cauliflower is soft. Transfer the cauliflower to a food processor or blender, reserving the cooking liquid, and process, adding the cooking liquid as necessary, until completely smooth. Discard any leftover cooking liquid. With the food processor or blender on low, slowly drizzle in the oil, blending until smooth. Season with salt and keep warm.

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