Tenina’s Cauliflower Puree
This has become a bit of a family staple. I suggest doubling the batch where possible as you seriously could eat this on your own, if you were hungry!! It is completely amazing. (If I say so myself.) I recommend it totally. Low carbers, get on it, it replaces mash perfectly on any and all occasions requiring mash.
The pic features the Sous Vide Salmon with pea salad (and my arms in the background as for some reason I managed to forget to take a pic of this. I just got in there with a fork!)
They go together perfectly as the video illustrates.
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- 50 Grams parmesan, cubed
- 40 Grams butter BUY
- 2 cloves garlic
- 350 Grams cauliflower florets
- 60 Grams cream, plus some more
- Pinches pink salt flakes BUY
- few Drops doTERRA Oils black pepper BUY
Place parmesan into Thermomix bowl and mill 10 sec/speed 10. Remove from the bowl and set aside.
Place butter and garlic into Thermomix bowl and chop 3 sec/speed 5. Saute 5 min?varoma/speed 1/MC off.
Add florets and 60g cream.
Cook 15 min/100°C/speed 1. Check the cauliflower is cooked by mashing it with the back of a fork. If not fully cooked, add a few more minutes to the cooking time.
Add a splash more cream, the grated parmesan, seasoning and oils and blend 30 sec/speed 8. Scrape down sides of bowl and repeat. Remove puree from bowl and keep hot until ready to serve.
This recipe is designed to be cooked with the Sous Vide Salmon and Pea Salad. You can cook the salmon and peas over the cauliflower as it cooks for the 15 minutes. See the video for more precise instructions.
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