Cauliflower Puree

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Cauliflower Puree

After finishing my apprenticeship I worked for 9 months in a fine dining restaurant. I was on Entremetier, which is everything to do with Vegetables and Sides and I made a lot of purees! There are lot’s of things prepared in a fine dining restaurant that just aren’t practical for regular home cooking but purees isn’t one of them.

This is so easy to make, it’s lovely and creamy and tastes just delicious. It’s a celebration of the Cauliflower. It’s a great alternative to a Potato Puree, it works well with roasted Vegetables, Fish, or Couscous.

Serves 6


900 g Cauliflower (leaves and stem removed)

500 g Oat Milk, or any Milk of your choice

400 g Water

75 g Butter, or Vegan alternative


Pinch of Sugar


Chop the Cauliflower roughly into bite size chunks, and place in a saucepan. Add the Milk, Water, 1/2 Tsp Salt, and a pinch of Sugar, cover with a lid and bring to the boil. Be careful that the liquid doesn’t boil up over the top. Once it’s come to boiling point, turn the heat right down so it’s just simmering. As there isn’t a lot of liquid it’s important to keep the lid on so that the moisture stays in the saucepan and the Cauliflower is steamed as well as boiled.

When the Cauliflower is really soft, turn the heat off. Using a skimmer remove the Cauliflower into a Blender, or another bowl, so that it can be pureed. Add a little of the cooking liquid, and start to blend. Add enough liquid gradually so that the Cauliflower can be blended to a smooth creamy puree. You will not need all the liquid, so add it a little at a time.

Add in the Butter, and mix well. Check for Seasoning, you will need to add Salt to your taste.

Here’s a serving suggestion!

Cauliflower Puree, Herby Couscous, Roasted Colourful Carrots, and Green Asparagus with Grapefruit

Did you make this recipe? Let me know in the comments below what you think!

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