Burnt Cauliflower Purée

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Preparation info

    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

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  • 250 g unsalted butter
  • 1.2 kg cauliflower florets – broken into small pieces
  • 200 ml vegetable stock – warmed
  • 50 ml milk


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 to the blender and continue to blend on high until the purée is completely smooth and the desired consistency, season with salt to taste, and keep it warm until required.