Wayne Gisslen

Cauliflower Press

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Preparation info

  • 1

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
1

Method

  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 enough of the cooking li

Per 1 ounce (28.35 g): Calories, 60; Protein, <1 g; Fat, 6 g (90% cal.); Cholesterol, 15 mg; Carbohydrates, 2 g; Fiber, <1 g; Sodium, 25 mg.