Cauliflower purée
Hell's Kitchen rich and smooth Cauliflower purée, prefect for garnishing other dishes
Yield
8 servingsPrep
5 minCook
10 minReady
15 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
cauliflower florets
|
|
| 1 | ounce |
butter
|
|
| 3 | ounces |
light cream (half&half)
|
|
|
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
cauliflower florets
|
|
| 28.9 | ml/g |
butter
|
|
| 86.7 | ml/g |
light cream (half&half)
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Melt the butter in a saucepan and sauté the cauliflower for 4 minutes. Add the cream, cover and let the cauliflower cook for another 4 minutes until very tender. Season well with salt and freshly ground black pepper.
Toss the lost into a food processor or blender and process into a very smooth purée.
Taste and adjust the seasoning.
Return the purée to the saucepan and adding a bit of boiling water if the mixture is too thick.
You should be able to push it through a squeeze bottle.
