Burnt Cauliflower Purée

Preparation info

    • Difficulty

      Easy

Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

Ingredients

  • 250 g unsalted butter
  • 1.2 kg cauliflower florets – broken into small pieces
  • 200

Method

In a pot over low heat, melt the butter until foamy but not browned. Add the cauliflower florets to the butter. Cook over low heat for 1½ hours until the cauliflower is a deep caramel colour.

Transfer the contents of the pot to a Thermomix jug and add the milk with half of the warmed vegetable stock. Blend the cauliflower on high until it begins to form a purée. Add the remaining stock