Cauliflower purée

An purée called chou-fleur, the French name for cauliflower. Vary by adding different herbs or spices.

Creation by Wouter van Laarhoven, Alma, Oisterwijk, the Netherlands.

Makes 500g.

Cauliflower purée

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to thousands of components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!








As needed:


salt and pepper

Preparation method

  • Chop the cauliflower into large chunks
  • Boil the cauliflower until tender before blending in a thermo blender.
  • Add the butter and season to taste with salt and pepper.
  • Pass the mixture through a strainer.

Serving suggestions

  • Serve warm or hot.
  • As the basis for a foam or crèmeux.
  • As a component in a dish with fillet of hake, onion, garlic or potato.
  • Vary by adding herbs and spices, such as ras el hanout or vadouvan.

Previous page