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Cauliflower & onion cream

Cauliflower & onion cream

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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 6

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

  • Freezable
  • Healthy
  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal61
fat1g
saturates1g
carbs8g
sugars0g
fibre2g
protein5g
low insalt0.05g
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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

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.

RECIPE TIPS
BOOSTING THE FLAVOUR

Add a few tablespoons of finely grated gruyère or emmental cheese while puréeing to transform this into cauliflower cheese cream.

Goes well with

Recipe from Good Food magazine, December 2005

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Overall rating

A star rating of 3.9 out of 5.7 ratings
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