Cauliflower Press

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Preparation info

  • Yield:

    1 lb

    • Difficulty

      Easy

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
1 tbsp</

Method

Procedure

  1. Sweat the shallots and garlic in the olive oil and butter over low heat.
  2. Add the cauliflower, salt, and pepper. Cover and sweat for a few minutes.
  3. Add the stock, cream, lemon zest, and sachet. Simmer until the cauliflower is tender. Strain, reserving the liquid.
  4. Purée the drained cauliflower in a blender, adding just enou