Cauliflower Purée

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A deliciously rich purée with a nutty and buttery flavour, this goes very well with pan fried scallops and other fish dishes.


Preparation Time: 10 minutes
Cooking Time: 35 minutes
Serves: 4


  1. Cut the cauliflower into florets (roughly 3cm pieces). preparing the cauliflower
  2. Put the cauliflower, milk and water into a saucepan over a medium heat, bring it up to the boil, then turn down the heat to low and simmer the cauliflower for 25 minutes. cooking the cauliflower
  3. When the cauliflower is cooked, drain off and discard the liquid. draining off the liquid
  4. Put the butter into a frying pan over a medium heat and when the butter has stopped fizzing, put in the cauliflower.
  5. Fry the cauliflower for about 7 minutes, until it has started to turn brown. frying the cauliflower
  6. Tip the cauliflower and any butter that is left in the pan into a food processor and blend it until it has formed a smooth purée, then season it with salt & pepper.
  7. Serve. the finished cauliflower purée
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Useful Information

Can it be frozen? Yes.
Can it be prepared in advance? Yes, it can be finished up to 3 days in advance and reheated gently in a pan.
Will leftovers be nice? Yes, for up to 3 days.


- The milk used when boiling the cauliflower not only provides some flavour to the dish but it also helps to prevent it discolouring and keep the cauliflower white.

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