Cauliflower Puree

DrygastDrygast, 2024-01-05

With its velvety texture and delicate taste, this simple but elegant dish is versatile and goes perfectly with any main course. With minimal effort, you can enjoy this puree with no fuss.

 

  • Servings4 Portions
  • AllergensMilk

 

  • Cook Time30 min

Description

NOTE! Keep in mind that by 400g cauliflower I mean frozen cauliflower where everything can be used. If you buy a fresh cauliflower, you probably need to aim for one that weighs 600-700 grams, as there is probably a lot to clean and throw away. Considering that and the price difference, I prefer to buy frozen cauliflower when it comes to dishes where the cauliflower is still to be mixed.

Cauliflower puree can be used as an accessory to fried meat and also replace e.g. mashed potatoes completely. You can vary the seasoning a lot, but right here I choose a whole bouillon cube, which gives quite a lot of flavor. I think it is excellent for when you use the puree as a small accessory on the plate, so if you are going to use it as e.g. replacement for mashed potatoes, you can probably use a maximum of half a bouillon cube instead. As usual, it is difficult to remove the seasoning, so if you are unsure - start with a smaller amount of spices and add as you cook by tasting.

The last time I used this particular recipe was on New Year's Day 2023 where sliced lamb fillet was served on top of a bed of cauliflower puree with side dishes such as grilled broccoli, potato cakes and red wine sauce. It turned out very well.

Ingredients

Puree

Nutrition Facts*

 TotalServing100 g
Energy1064.21 kcal266.05 kcal161 kcal
Carbohydrates20.82 g5.21 g3.15 g
Fat95.18 g23.8 g14.40 g
Protein30.34 g7.58 g4.59 g
Sugar8.59 g2.15 g1.30 g
Salt6.81 g1.7 g1.03 g

* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.

Directions

Puree
  1. If frozen cauliflower, pour into a saucepan. If fresh, cut off the inedible parts and discard.
  2. Divide larger cauliflower florets into smaller pieces.
  3. Slice the stem into thin slices.
  4. Boil the cream, cauliflower and stock cube in a pan.
  5. Let it bubble under the lid for at least 10 minutes (stir occasionally) until the cauliflower is soft. Check regularly - it is easy for it to boil over.
  6. Remove the pan from the heat. Use an immersion blender to blend everything to a smooth puré.
  7. Stir in the cheese and black pepper. Season with salt and more black pepper if necessary.