- 1 head cauliflower, approximately 1 kg, cut into even size flowerets, 3-4 cm
- ⅓ -½ cup cream
- 20 g butter
- 1 tsp salt flakes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Steam the cauliflower for 20 minutes or until very tender.
Place into a blender with ⅓ cup cream, butter and salt. Carefully blend the cauliflower until very smooth, being careful with blender as the cauliflower will be hot and can cause the lid of the blender to pop off and hot cauliflower to spray everywhere. To avoid this let it cool slightly and then hold the lid of the blender on with a tea towel and turn it from low to high very slowly.
Adjust the thickness of the puree with extra cream if needed, it should the consistency of mashed potato.
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.