Cauliflower puree is just cooked cauliflower with cream, butter and plenty of seasoning (as cauliflower is quite bland on it’s own). For a change, it is also great to use half broccoli and half cauliflower.

I know this sounds strange, but the cauliflower puree is great served cold too … in fact it is hard not to eat it straight out of the fridge … try it once and you will see what I mean.

For those that like to have a specific recipe to follow (like me!), here is what I do …

Cauliflower Puree

 

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Prep time

10 mins

Cook time

18 mins

Total time

28 mins

 

Cauliflower puree is just cooked cauliflower with cream, butter, and plenty of seasoning (as cauliflower is quite bland on it's own). For a change, it is also great to use half broccoli and half cauliflower.

Author: Gina @ The Passionate Pantry

Serves: 4-6 serves

Ingredients

• 1.2kg cauliflower florets
• 500g water
• 50g cream
• Sea salt flakes and freshly ground pepper to taste
• 100g butter, cut into cubes

Instructions

1. Place 500g water into TM bowl
2. Place florets into Veroma base, cover with lid, and place Veroma into position
3. Cook 18 minutes / Veroma / speed 3
4. Test with a skewer and steam another 2-3 minutes if necessary (cooking time will depend on how large your florets were, but you want the skewer to pierce them easily)
5. When cauliflower is cooked, remove Veroma and put aside
6. Empty TM bowl of water and return cauliflower to it (be careful because it's hot)
7. Add cream, salt and pepper (I add at least 2 tsp sea salt flakes at this stage)
8. Blend 1 minute / speed 5 to get the pureeing process started
9. Taste and add more seasoning if needed, then add butter
10. Set timer to 1 minute, then slowly turn your dial up to speed 9 for the final blending to ensure your puree is nice and smooth
11. Place into Thermoserver until ready to serve

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