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 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.
- 1.2kg cauliflower florets
- 500g water
- 50g cream
- Sea salt flakes and freshly ground pepper to taste
- 100g butter, cut into cubes
- Place 500g water into TM bowl
- Place florets into Veroma base, cover with lid, and place Veroma into position
- Cook 18 minutes / Veroma / speed 3
- 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)
- When cauliflower is cooked, remove Veroma and put aside
- Empty TM bowl of water and return cauliflower to it (be careful because it's hot)
- Add cream, salt and pepper (I add at least 2 tsp sea salt flakes at this stage)
- Blend 1 minute / speed 5 to get the pureeing process started
- Taste and add more seasoning if needed, then add butter
- 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
- Place into Thermoserver until ready to serve