Cauliflower Puree (GF) (DF)
CAULIFLOWER PUREE
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.
INGREDIENTS
- 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
Instructions
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Dice the onion and cut the cauliflower up into smaller pieces.
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Put the seat salt, garlic, chicken stock powder and water (or chicken stock), cracked pepper, onions and cauliflower in a pot.
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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.
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Drain most of the spare liquid from the pot and then add the lactose free or coconut cream to the pot.
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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.
