Caramelised Cauliflower Purée

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Preparation info

    • Difficulty

      Easy

Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

Ingredients

  • 83 g unsalted butter
  • 400 g cauliflower – shredded
  • 17 ml milk
  • 170 ml vegetable stock
  • 2 g salt

Method

In a pot over low heat, melt the butter until foamy but not browned. Shred the cauliflower florets and add to the butter. Continue to cook the cauliflower over low heat for 1½ hours until the cauliflower is a deep caramel colour. Transfer the contents of the pot to a Thermomix jug or blender and add the milk with 100 ml of warmed vegetable stock. Blend the cauliflower on high until it begins to form a purée. Add more stock slowly (you may or may not need it all) and blend the purée on high until completely smooth.