Cauliflower puree tastes delightful even if you aren't a fan of cauliflower. The taste is very mild and a warm and airy puree is good for creating a bit of balance in a dish.
Recipe for cauliflower puree
Cauliflower purée tastes delightful even if you’re not really into cauliflower. The flavor is very mild, and a warm and airy purée is great for adding a bit of balance to a dish.
My recipe here was served with a very rich dish, so it got a bit of extra lemon juice (acidity) to balance it out.
Servings: Portions
Cauliflower Puree
Cauliflower puree tastes delightful even if you aren't a fan of cauliflower. The taste is very mild and a warm and airy puree is good for creating a bit of balance in a dish.
Equipment
- Deciliter Measure
- Knife
- Cutting Board
- Pot
- Hob
- Immersion Hand Blender
Ingredients
- 0.5 pcs. Cauliflower
- 200 gram Water 1/3 of the liquid
- 200 gram Cream 1/3 of the liquid
- 206 gram Whole Milk 1/3 of the liquid
- 15 gram Lemon Juice
- Spices Salt, white pepper and white wine vinegar
Instructions
- Rinse your cauliflower and cut off the cauliflower heads. If they are large, cut them into smaller pieces.
- The smaller the pieces, the quicker they can be cooked until tender and soft.
- I always use the rule of thumb: 1/3 milk, 1/3 cream, and 1/3 water for the liquid in which I cook purees.
- The size of your pot determines how much liquid to use. The cauliflower pieces should be covered.
- Bring the liquid to a boil while stirring and then lower the heat.
- It should be cooked until they are tender, which typically takes 15-20 minutes.
- When they are tender, drain (and save) the liquid and the tender cauliflower pieces are ready to be blended.
- I usually use an immersion blender, either directly in the pot or in a tall cylindrical container.
- Add a little of (about 0.5-1 dl) the liquid and blend. Gradually add a bit of liquid while constantly whisking. If you want a slightly richer-tasting puree, just add a bit of butter during blending – I didn’t do this in this recipe.
- Continue until you have a smooth puree, which now needs to be seasoned. Typically, I give it a good amount of salt and a bit of lemon juice, vinegar, and pepper (preferably white).
- This one got a good amount of lemon juice as it was supposed to be tangy.
- Your puree is now ready to serve.