Cauliflower Purée

Name: Cauliflower Purée
Prep time: 15 min
Cook time: 10 min
Ingredients: 1kg cauliflower florets – one medium to large head of cauliflower; 1 teaspoon fine salt; 8g/2 cloves of garlic , peeled and left whole; 30g unsalted butter; 25g parmesan cheese, finely grated; 55g sour cream; 1 – 3 tablespoons cooking water; Salt and pepper, to taste

www.daffodilkitchen.com

Your recipes

Prep Time: 15 minutes

Cook Time: 10 minutes

Servings: 4

Cost: $4.63 /serving

Author : Susan

cauliflower puree

Ingredients

Remove All · Remove Spices · Remove Staples

1kg cauliflower florets – one medium to large head of cauliflower1 teaspoon fine salt8 grams/2 cloves of garlic, peeled and left whole30 grams unsalted butter25 grams parmesan cheese, finely grated55 grams sour cream1 – 3 tablespoons cooking waterSalt and pepper, to taste

Export 4 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Collect together your equipment (see Recipe Notes below) and ingredients.

Step 2

Break/cut the cauliflower into florets and place in a saucepan with the 2, peeled but whole, cloves of garlic. Cover with boiling water. Bring to a simmer, add the teaspoon of salt and cook until very soft. Around 10 minutes.

Step 3

Remove a small jug full of cooking water and set aside. Drain the cauliflower well.

Step 4

Transfer the cauliflower to a food processor and add the butter, parmesan cheese and sour cream.

Step 5

Blitz until it forms a smooth purée. Add some cooking water, if necessary, to achieve the consistency you are looking for.

Step 6

Taste and add any extra salt and pepper, to taste.

Step 7

Serve dotted with extra butter and sprinkled with chopped parsley or chives.