By Matthew Luca
Cauliflower Puree
Ingredients1 half Cauliflower (roughly chopped)
50g Butter
Chicken Stock Cube
Salt & Pepper
Method
Place Cauliflower into a deep heavy based pan and cover with water, and break up a chicken stock cube to put in the pan, add a little salt to the water to help soften the cauliflower and cover the pan with a lid until boiling. Once boiling remove the lid, stir and then leave on a rolling boil for 15-20 minutes until the cauliflower is soft and stems can be pierced easily with a knife.
With a slotted spoon remove the cauliflower from the stock and place into a food processor along with the butter. Blend until smooth, if the puree is too thick and not smooth add a little of the chicken stock water until the desired texture is formed. Season with Pepper only as the salt from the stock and water will be sufficient for taste.
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Cauliflower Puree as served with my Messina Lamb.
