Cauliflower & onion cream

Recipe uploaded by

Gary Rhodes

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Recipe by Gary Rhodes

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1. 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.
2. 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

Latest comments and suggestions

• H

  28 December 2007

  H commented on this recipe

  I have made this a number of times but use a little cream instead of the milk and season well with salt and pepper to taste as can be quite bland. A nice way to eat cauliflower.

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• Karina

  13 February 2008

  Karina commented on this recipe

  It was a change to have cauliflower made this way, quite nice but looked a bit like baby food.

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Ingredients

• 1 large cauliflower , cut into small florets
• 2 medium onions , roughly chopped
• about 1 litre milk
• ground white pepper
• knob of butter

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Difficulty and servings

Serves 6

Preperation and cooking times

Prep 25 mins

Cook 20 mins

Vegetarian, Super healthy

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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