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You are here: Home / Recipes / Special Diets / Dairy Free / Cauliflower Puree

Cauliflower Puree

21/10/2015 by Gina Leave a Comment

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

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
3.5.3251

 

 

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Filed Under: Dairy Free, Dinner, Gluten Free, Main Ingredients, Meals and Courses, Nut Free, Paleo, Recipes, Sauces / Condiments, Special Diets, Spreads / Dips, Thermomix, Vegan, Vegetables, Vegetarian

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About Gina

For as long as I can remember I have loved being around food, not just eating it but cooking with it too!

From the young age of eleven I had always dreamed of working somehow within the food industry, but as it turned out that wasn’t my calling ... Read More…

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thepassionatepantry

Food lover and whole foods advocate

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This version is nut free (I have used toasted sunflower seeds), but you can also use almonds if nuts are not an issue in your home.

The cake is also dairy free, is very quick to make, and gives you eight serves similar to what you see in the post here:

https://www.thepassionatepantry.com.au/flourless-chocolate-olive-oil-cake/

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https://www.thepassionatepantry.com.au/marrakesh-carrots/

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Links to the separate recipes are here:

https://www.thepassionatepantry.com.au/honey-cake-a-jewish-celebration-cake/
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