Cauliflower & onion cream

Cauliflower & onion cream

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(7 ratings)

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Cooking time

Prep: 25 mins Cook: 15 mins - 20 mins

Skill level

Easy

Servings

Serves 6

Soft, creamy purée that'll add lots of flavour to any roast - perfect for a Boxing Day lunch, by Gary Rhodes

Nutrition and extra info

Additional info

  • Freezable
  • Healthy
  • Vegetarian
Nutrition info

Nutrition

kcalories
61
protein
5g
carbs
8g
fat
1g
saturates
1g
fibre
2g
sugar
0g
salt
0.05g

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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Method

  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.

Recipe from Good Food magazine, December 2005

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Comments

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wooki481's picture

"Prefect"??

whats4t's picture

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.

kathryndonna's picture
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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.

vickyeds's picture
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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.

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

sascha's picture

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!

victoriacorby's picture
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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.

8katherine's picture
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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?

kassis's picture

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

helenmiller's picture

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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