Recipe No 410 sauce Adapted 2013

Cauliflower cream

We’re always looking for ways to prepare cauliflower. Many people do not really enjoy this vegetable, but they are inexpensive when in season and we refuse to believe there isn’t something good we can do with them. This cauliflower cream is an example of our persistence.

Adapted from Pinch of Yum

Time

Prep:

Total:

Difficulty
very easy
Yield
4–6 serves • 540 g
Metric Imperial

Processes

  • Cauliflower florets (5 cups)
    535 g
  • Water (6 cups)
    1400 g
  1. 01
    Place in a large pot and bring to boil. Simmer until tender, about . Do not drain.
  2. 02
    Using a slotted spoon, transfer cauliflower to a blender.
  3. 03
    Reduce the remaining cooking liquid to 240 g / 8.5 oz and add to the blender.

  • Butter (2 tbsp)
    28 g
  • Garlic, minced (8 cloves)
    24 g
  1. 04
    Sauté over medium–low heat until fragrant and tender, about .
  2. 05
    Add to cauliflower mixture .

  • Salt (1 tsp)
    6 g
  • Pepper, black, freshly cracked (½ tsp)
    1.2 g
  1. 06
    Add to cauliflower and garlic mixture .
  2. 07
    Purée until completely smooth, about .

  • Milk (¼ cup)
    60 g
  1. 08
    Add to blender. Pulse to combine.

Notes

If you’re interested in using this as a vegetable purée, try making a fluid gel with 4 g / 0.14 oz agar. Disperse the agar into the mixture in the blender and then heat the mixture to bloom at 95°C / 203°F for . Transfer to a wide, shallow tray and allow to set in the fridge. Blend the resulting gel to a purée. Optionally, pass through a fine sieve.

Making ahead

Make complete recipe then allow to cool. Store in an air-tight container until ready for service.

Storing

Keeps in the fridge for up to 5 days

Categorisation

Category
sauce
Meal
component
Diet
vegetarian
Tags
cauliflower cream