Cauliflower, Oysters and Saffron from Morbihan Recipe

Ingredients:

• 1 large cauliflower
• 8 fresh oysters, shucked
• 1/4 teaspoon saffron threads
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1/4 cup dry white wine
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions:

1. Cut the cauliflower into small florets.
2. In a large pot, bring salted water to a boil.
3. Add the cauliflower florets and blanch for 5 minutes.
4. Drain the cauliflower and set aside.
5. In a small saucepan, melt the butter over medium heat.
6. Add the minced garlic and sauté for 1 minute.
7. Add the saffron threads and white wine.
8. Simmer for 2 minutes, then remove from heat.
9. In a large skillet, heat the heavy cream until it begins to bubble.
10. Add the cauliflower and saffron-wine mixture to the skillet.
11. Season with salt and pepper to taste.
12. Add the shucked oysters to the skillet and cook for 2-3 minutes until they are just heated through.
13. Serve immediately.

Verdict:

This dish brings together the unique flavor combination of cauliflower, fresh oysters, and saffron from Morbihan. The creamy texture of the dish pairs perfectly with the tender oysters and slightly nutty flavor of the cauliflower. The saffron adds a beautiful golden color and a delicate flavor to the dish. This recipe is perfect for a special occasion or fancy dinner party.

Serving Suggestions:

This dish can be served as a main course or as a side dish. It pairs well with crusty bread or a simple green salad. For a complete meal, you can serve this dish with a side of rice or quinoa. Don’t forget to enjoy this dish with a glass of white wine!