Cauliflower Puree (GF) (DF)
This cauliflower puree recipe is an excellent addition to more complex meals. It is a particularly good accompaniment to scallops, duck and various fish (particularly Salmon). It can also be used as a healthier alternative for a creamy sauce for risottos or pasta.
- 1 tbsp Extra virgin olive oil
- 1 tsp Sea Salt
- 1 tsp Minced Garlic
- 1 tsp Chicken Stock Powder (Gluten free)
- 1 pinch Cracked Pepper
- 1/2 Brown Onion
- 1 Cauliflower
- 1 Cup Water If you have chicken stock available you can replace the cup of water and the chicken stock powder with a cup of liquid chicken stock.
- 1/2 Cup Lactose free or coconut cream
Dice the onion and cut the cauliflower up into smaller pieces.
Put the seat salt, garlic, chicken stock powder and water (or chicken stock), cracked pepper, onions and cauliflower in a pot.
Allow the vegetables and seasoning to boil for approximately 30 minutes with a lad over the top of the pot until the cauliflower and onion are soft.
Drain most of the spare liquid from the pot and then add the lactose free or coconut cream to the pot.
Use a hand mixer to blend the mixture into a puree making sure not to miss any parts. You can use a sieve to ensure the puree is consistent.