Cauliflower Purée


  • ¼ head cauliflower (about 200 g/7 oz)
  • 100 ml ( fl oz) milk
  • sea salt and freshly ground black pepper


Thinly slice the cauliflower, discarding the stem. Place in a saucepan with the milk, season with salt and pepper and cover with a cartouche. Cook over medium heat for 12 minutes or until tender. Transfer to an upright blender and blend until smooth. Transfer to a piping bag fitted with a 3 mm ( inch) plain nozzle and refrigerate until required.