Cauliflower Puree

Purée de Chou-Fleur

Preparation info

  • Serves

    6 to 8

    • Difficulty

      Easy

Appears in

French Classics Made Easy

French Classics Made Easy

By Richard Grausman

Published 2011

  • About

THERE ARE A NUMBER of ways to make French vegetable purées. One classic method mixes a thick béchamel sauce with the puréed vegetable to enrich and smooth its texture (see Creamed Spinach).

In the method I use most often, I purée the vegetable together with cooked potato or rice for body and smoothness. Most classic purées usually include large quantities of butter or heavy cream. In fact, the purées are stirred over heat to dry them out so they ca