Cauliflower & onion cream
Serves 6
Easy
Prep:
Cook: -
Soft, creamy purée that'll add lots of flavour to any roast - perfect for a Boxing Day lunch, by Gary Rhodes
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- 1 large cauliflowercut into small florets
- 2 medium onionsroughly chopped
- about 1 litre milk
- ground white pepper
- knob of butter
Nutrition: per serving
- kcal61
- fat1g
- saturates1g
- carbs8g
- sugars0g
- fibre2g
- protein5g
- salt0.05glow
Method
step 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.
step 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.
