Gastronomixs

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

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Ingredients

500

g

cauliflower

40

g

butter

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.

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