Cauliflower Puree with Vegetable Broth Salt
Author: Micheline
Recipe type: Vegetable
Cuisine: Family
- 1 medium size cauliflower
- ½ cup water
- ½ cup chicken or vegetable broth (or use my broth powder made up)
- 1 heaped tablespoon butter
- 1 clove crushed garlic
- ½ cup cream
- ½ teaspoon vegetable broth salt (plus ¼ teaspoon extra for garnish)
- freshly ground black pepper
- Roughly cut chunks of cauliflower and add to a large pot.
- Add the water, broth, garlic and ½ teaspoon vegetable broth salt.
- Cover with a lid and bring to the boil.
- Take off the lid and then simmer on a low heat until the cauliflower is soft.
- Reducing down the liquid takes approximately 15-20 minutes.
- Drain the cauliflower, setting aside approximately ½ cup of the liquid.
- Add butter, cream and pepper and stir well.
- Using a stick blender, puree the cauliflower until smooth.
- Add in just enough of the reserved liquid to get it to a nice creamy consistency.
- If you don't have a stick blender, you can transfer to a blender or food processor but be very careful with the hot puree!
- Garnish with the remainder of the vegetable broth salt.
Recipe by Micheline Andrews at https://michelineandrews.com.au/cauliflower-puree-with-vegetable-broth-salt/
3.5.3251