Caramelised Cauliflower Purée

Preparation info
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By Sat Bains

Published 2012

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For the Caramelised Cauliflower Purée

  • 100 g salted butter
  • 25 ml sunflower oil
  • 500


Heat the butter and oil until foaming. Add the cauliflower and begin to cook and caramelise. The heat needs to be tempered so that the butter never stops foaming: the caramelisation process will take around 90 minutes. When the cauliflower is golden brown, deglaze the pan with the chicken stock. Blend on full power for 1 minute, season with a little salt and blend for a further 30 seconds. Pass