Cauliflower and Coriander Purée

Preparation info

    • Difficulty


    • Ready in

      10 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

The Arabs introduced coriander to Spain, and this dish stems from that marriage of cultures. Eat this purée with crudités.


  • 1 large cauliflower, boiled or steamed
  • 1 large potato, cooked
  • 1 teaspoon coriander, ground seasoning to taste
  • 150 ml/5 fl oz/ cup double/heavy cream
  • chopped parsley for garnish


    Purée the cauliflower in a blender, then drain it again as it will have absorbed water during cooking. When it is as dry as you can manage, return it to the blender with the potato, coriander and seasoning. Blend and add the cream. Garnish with the parsley.