Cauliflower Puree
Not just for cheese sauce – although I am a bit partial to cauliflower cheese myself, especially with a few fried off bacon bits thrown in. I’ve told you about it’s history before – you may remember the Mark Twain quote about cauliflower being[Dominic] , “nothing but cabbage with a college education”. Some of the “new” broccolis are related too eg romanesco. The recipe is very simple and acts as a fantastic base to many styles of meal. You can then vary the flavours to suit.
Serves 4-6 depending on the size of the cauliflower
Prepare a head of cauliflower and then cook it gently in milk until tender. Drain off the milk and keep it. Whizz the cauliflower in a blender/food processor with enough of the milk to make a completely smooth puree of your preferred consistency. Then add seasoning and flavouring – i would always start with salt, pepper and a scrape of nutmeg. A good knob of butter may be all the extra you want for a roast dinner, but try a flavoured oil eg truffle oil to serve with mushrooms, garlic oil with grilled fish, chilli oil and ground cumin as a side dish with curry. The choice is yours.
Regards
The Goumet Doctor
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