Cauliflower & onion cream
Soft, creamy purée that'll add lots of flavour to any roast - prefect for a Boxing Day lunch, by Gary Rhodes
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Difficulty and servings
Serves 6
Preperation and cooking times
Prep 25 mins
Cook 20 mins
Vegetarian, Super healthy
- Put the cauliflower and onions in a large pan, then pour in enough milk to almost cover. Bring to a simmer and cook for 15-20 mins, or until the cauliflower is completely tender.
- Using a slotted spoon, transfer the cauliflower and onion to a blender with a ladleful of milk, and blitz until smoothly puréed. Add more milk if you like, mixing to soften to your preferred consistency. Season with salt and pepper. (Can be made to this stage a day ahead. Keep chilled and reheat before serving.) Serve with a knob of butter melting on top.
Boosting the flavour
Add a few tablespoons of finely grated gruyère or emmental cheese while puréeing to transform this into cauliflower cheese cream.
61 kcalories, protein 5g, carbohydrate 8g, fat 1 g, saturated fat 1g, fibre 2g, salt 0.05 g
Recipe from Good Food magazine, December 2005.
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http://www.bbcgoodfood.com/recipes/2561/
Difficulty and servings
Serves 6
Preperation and cooking times
Prep 25 mins
Cook 20 mins
Vegetarian, Super healthy
Prepare ahead
Ingredients
- 1 large cauliflower , cut into small florets
- 2 medium onions , roughly chopped
- about 1 litre milk
- ground white pepper
- knob of butter
61 kcalories, protein 5g, carbohydrate 8g, fat 1 g, saturated fat 1g, fibre 2g, salt 0.05 g


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28 December 2007
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13 February 2008
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