• Ruby Deubry

Cauliflower Puree

Updated: Mar 26, 2019


You can use any type of unsalted butter but a cultured variety will give you a delicious tangy flavour. I've also used Earth Balance's vegan butter and it gave the puree an amazing uniqueness.


Serves 3 - 4


1/2 head of cauliflower

4 tbsp unsalted butter, melted

4 tbsp Mascarpone cheese

Salt

Ground white pepper

Good quality olive oil for drizzling


PREPARATION

  1. Preheat the oven to 325ºF.

  2. Bring a pot of water to boil. Salt lightly.

  3. Remove the stem from the cauliflower and reserve for another use. Cut the florets into 1-inch pieces. Boil until softened, about 5 minutes, then drain.

  4. Place the cauliflower on a baking sheet. Bake for 4 - 5 minutes to dry out.

  5. Puree the cauliflower, melted butter, and Mascarpone in a blender until the desired texture: from smooth to textured.

  6. Season with salt and pepper and drizzle with olive oil before serving.

© 2018 Ruby Deubry