Cauliflower Puree

Serves 6
by Gina Hughes

There are so many recipes "out there" for making cauliflower puree, and really you don’t need a recipe, but this version from Gina is easy and quick and creamy and delicious, even cold from the fridge. (No really!) It really is just cooked cauliflower with either milk, cream, or coconut milk or cream, and a touch of seasoning. For a change, it is also great to use half broccoli and half cauliflower. I think a little freshly grated nutmeg is awesome...or cue the parmesan cheese and butter or the Truffle oil, by the truckload. YUM.

Need

  • 1 large head cauliflower, washed and broken into florets (approx 1kg)
  • 500 g water
  • 50 mls cream, milk, coconut cream, or coconut milk
  • Pink Salt Flakes Sea salt flakes and freshly ground pepper to taste BUY
  • Butter, to taste

Do

1  

Remove outer leaves from cauliflower, break into florets, and rinse well.

2  

Place water into TM bowl.

3  

Place florets into Varoma dish and set Varoma into position.

4  

Cook for 18 min/Varoma/speed 3.

5  

Test with a skewer and add another 2-3 minutes cooking time if necessary (cooking time will depend on how large your florets are).

6  

Once cauliflower is cooked, remove Varoma and set aside.

7  

Drain TM bowl and add cauliflower.

8  

Add cream or milk of choice and a little salt and pepper. Blend 1 min/speed 7.

9  

Adjust seasoning if necessary, and add the butter if you wish. Blend 10 sec/speed 7.

More

1kg of florets will serve 4-6 people depending on what else you are serving with it.

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