Cauliflower Puree In Carrot Nest

• 2 heads cauliflower, broken into florets
• 1 cup milk
• Coarse salt and freshly ground pepper to taste
• 2 tablespoons unsalted butter
• 2 tablespoons peanut or vegetable oil
• 3 pounds carrots, cut in 1 3/8-inch-long matchsticks
• 1 teaspoon fresh rosemary leaves, chopped
• 2 teaspoons sugar
• Sprig of rosemary to decorate

1. Place the cauliflower florets and the milk in a large saucepan.
2. Cook, covered, until tender (about 5 to 10 minutes).
3. Drain, reserving the milk.
4. Puree the cauliflower in a food processor, using enough milk to make a smooth puree.
5. Season with salt and pepper; keep warm.
6. Melt butter with oil in large pan.
7. Add carrots, rosemary leaves, sugar, salt and pepper and cook for about 15 to 20 minutes, stirring frequently, until carrots are caramelized.
8. To serve, place carrots in round serving dish, making a large well in the center for the cauliflower puree.
9. Put the puree in the center.
10. Decorate with rosemary sprig and serve.

cauliflower, milk, salt, unsalted butter, peanut, carrots, rosemary, sugar, rosemary

Taken from cooking.nytimes.com/recipes/749 (may not work)