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Cauliflower Puree
For a quick and easy alternative to mashed or pureed potato, why not give Cauliflower Puree a try. It compliments dishes such as pork very well and you might just be surprised by how good it really tastes.
- Prep
- 20 min
Jump to the methodAdded August 2011
You'll need
- ½ a cauliflower
- 1 small garlic clove
- 100ml thickened cream
- A knob of butter
- Salt and white pepper to taste
- A pinch of nutmeg to taste
Method
Put a saucepan of water on to the boil with a little salt in it.
Meanwhile, cut the cauliflower into large florets and peel the garlic. When the water is boiling, add the cauliflower and the garlic. Let cook for 10 minutes until the cauliflower is tender.
Drain the cauliflower. Place the warm cauliflower, garlic, cream and butter into a food processor. Process until well combined. Even the best food processors will leave small lumps of cauliflower in your puree. To remove them, pass the puree through a fine sieve.
Force pruee through seive Season the puree well with salt, white pepper and a touch of nutmeg.
It is now ready to serve.
