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Roasted and pureed cauliflower

Strictly for cauliflower fans, this is just the main event mashed.

  • Preparation Time15 mins
  • Cooking Time30 mins
  • Serves8
  • DifficultyMedium
2 heads cauliflower, core removed, cut into florets
1 tbsp olive oil
1 tsp salt
960ml whole milk
14g unsalted butter
1/2 bunch chives, minced, for garnish
1) Preheat the oven to 180C/Gas 4. On a baking sheet, spread one quarter of the cauliflower florets, brush with the oil, season with the salt and bake until caramelised, about 25 minutes.

2) Meanwhile, combine the remaining cauliflower, milk and half a tsp of salt in a medium saucepan over a medium heat. Bring the mixture to a simmer, cover, and cook until the cauliflower is tender, about 20 to 25 minutes.

3) Strain the cauliflower from the milk mixture, reserving both. Transfer the cauliflower to a blender. Add the butter, remaining salt and half the reserved milk liquid. Secure the top on the blender and puree the mixture until smooth.

4) If the mixture is too thick, thin it by adding some of the remaining liquid. Season to taste. Serve the mixture in a large serving bowl topped with the caramelised florets and chives.

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