Cauliflower & onion cream

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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• coloratura

  25 April 2009

  coloratura rated and commented on this recipe

  

  Tried this today for the first time. It was too sloppy so will use less milk next time. Also very bland. Tried: adding a tiny bit of Dijon mustard - okay; a little nutmeg - lifted it a bit; finally added some chopped parsley and chives. Wonder what it would be like cooked with milk but blended with some creme fraiche?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Freya

  14 November 2009

  Freya rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• VictoriaC

  08 June 2010

  VictoriaC rated and commented on this recipe

  

  The family all agree that this is the beest way I've ever cooked cauliflower. Delicious, though I tend to use less milk to get a firmer texture.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sascha

  18 August 2010

  Sascha commented on this recipe

  In a wild mood I used the same ingredients but....; steamed the cauliflower (more intense flavour), sweated the onions in a knob of butter (more silky texture), then pureed the lot with two tablespoons of single cream, with some black pepper. The texture was thicker, so the whizz kids amongst us might even like to pipe it. Sorry Gary, I hope I haven't insulted your original recipe too much!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lindsaypops

  22 October 2010

  Lindsaypops rated and commented on this recipe

  

  I made this for a puree with scallops, inspired by restaurant dinning and was really pleased with the results. Very good.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• vics

  16 February 2011

  vics rated and commented on this recipe

  

  think i will definitely use cream next time just for added depth but for a first time it was really tasty and went very well with the scallops, mushrooms and spinach recipe also from goodfood.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Nargis

  27 September 2011

  Nargis rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kathryn

  05 February 2012

  Kathryn rated and commented on this recipe

  

  What a lovely way to eat cauliflower, even my cauli hating husband liked it (its the texture he normally dislikes so this was perfect.) I followed the recipe pretty much as written but agree you don't need quite as much milk and I added a little grated nutmeg for interest. I served it with poached haddock with a chrizo and tomato topping and tiny cubed roast potatoes.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• whats4t

  08 February 2013

  whats4t commented on this recipe

  this was lovely only just tried it and will use it again. perhaps noniefu92 and marlangalvin17 would like to comment on above recipe, that is what this site is for isn`t it and not unauthorized advertizing.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/2561/

Your binder

Ingredients

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 6

Preparation and cooking times

Prep 25 mins

Cook 15 - 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

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.