Cauliflower purée seems to turn up everywhere nowadays and it must be because it has such a versatile flavour. It lends itself to various spices and other sauces. A couple of versions exist depending on whether you use milk as in a béchamel style or white stock as with a velouté. The choice is yours.
The purée is a good addition for all sorts of seafoods such as turbot, halibut and scallops so it’s worth mastering.
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- a 3-pt heavy bottomed and enamelled saucepans, stainless steel pans or copper-lined saucepan.
- small saucepan
- wooden spatula or spoon
- wire whisk
- 25g/1oz butter
- 1 small head cauliflower which is about 750g/1lb 10oz before trimming, cut into small florets
- 200ml/7fl oz full-fat milk
- 100ml/3½fl oz single cream
Melt the butter in a large saucepan over a low to medium heat and add the cauliflower florets. Allow to cook for 2-3 minutes, stirring regularly until they are just beginning to colour.
Add the milk and cream, season well with salt and bring to the boil. Cover with a lid and simmer gently for 8-12 minutes, depending on their size, or until the cauliflower is really soft.
Once the cauliflower is cooked, drain it really well, transfer it to a food processor or whizz with a stick blender and mix or blitz it until really smooth. Season to taste with some salt and pepper. Set aside, keeping it warm.