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Cauliflower Pureé
- Prep Time: 20 MINS
- Cook Time: 60 MINS
- Total: 1 H 20 MINS
- Servings: 2
Cauliflower Pureé
Ingredients
- 2 heads of cauliflower, cored and separated into florets
- 100 ml double cream alternative
- 2 tbsp unsalted butter
- Salt and pepper to taste
- 1 tbsp of black truffle mustard with chablis white wine
Preparation
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In a pot of boiling salted water, cook the cauliflower florets until tender, about 10 minutes.
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Drain and let sit for 10mins to allow for excess water to drain.
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Add the cauliflower back in the pot, add the cream, butter and puree with a stick blender until the desired smoothness has been achieved, place the pot on medium heat stir constantly for 2 mins, fold in the Black Truffle Mustard with Chablis White Wine with a spoon and serve.
