Califlower puree served with green beans and casserole
Cauli puree served with green beans and casserole
This recipe is genuinely out of this world. Mind blowing in its simplicity and packing such a flavour punch.
I found the recipe on the Top Chefs website, all of the ingredients (including liquids) are weighed which I found a little off putting at first, but it really does make sense doing it this way – it’s much quicker and makes less washing up!
Ingredients
- 1 whole cauliflower
- 100g Water
- 85g Unsalted butter
- 3.5g Salt
- Juice of 1 lemon
Method
- Cut the cauli into 3cm slices, break off the florettes and put in a pan
- Weigh out the Water, unsalted butter and salt (you can do this one after another using the same container) and add to the pan
- Turn the pan on high to get the liquid steaming, then reduce to medium heat.
- Steam until cauliflower is tender and there is just a little water left (check regularly)
- Blend using an immersion blender, adding lemon juice a bit at a time and tasting (I ended up using the whole lemon).