Puréed cauliflower

Puréed cauliflower

By
From
The Natural Cook
Serves
4–6
Photographer
Laura Edwards

This clean, unadulterated recipe captures the real essence of cauliflower, especially when you find a perfect snow-white specimen with perky, squeaky leaves. It works well with white fish and seafood, or as a comforting vegetable with any meal.

Ingredients

Quantity Ingredient
1 small cauliflower
1 bay leaf
400ml whole cow's milk
or 400ml whole goat's milk
or 400ml almond milk

Method

  1. Pull off the green leaves from the cauliflower. Cut the smaller leaves into rough pieces and compost the larger, tougher leaves. Break the cauliflower into florets. Peel the stalk only if it is tough, then cut it into pieces the same size as the florets. Put the cauliflower and smaller leaves into a small saucepan and add the milk and bay leaf. Cover and gently bring to the boil, then reduce the heat and simmer for 10 minutes, or until tender when pierced with a knife. Remove the bay leaf. Blend, in batches, to a smooth purée (the blender should only be one-third full), using just enough of the milk to help the process and to get the consistency you want. Season carefully with salt.

Variation

  • Cauliflower soup: Make the puréed cauliflower but use 600 ml milk so it makes a soup when blended. Serve with a spoonful of live natural yogurt or cream and sprinkle a pinch of toasted cumin seeds on top. Serves 4.

Storage

  • The cauliflower purée will keep for four days in a sealed container in the fridge.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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