Cauliflower & onion cream

Cauliflower & onion cream

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(7 ratings)

Prep: 25 mins Cook: 15 mins - 20 mins


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

  • Freezable
  • Healthy
  • Vegetarian


  • kcal61
  • fat1g
  • saturates1g
  • carbs8g
  • sugars0g
  • fibre2g
  • protein5g
  • salt0.05g
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  • 1 large cauliflower, cut into small florets



    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 2 medium onions, roughly chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • about 1 litre milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • ground white pepper



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • knob of butter



    Butter is a dairy product made from separating whole milk or cream into fat and…


  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.

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Comments, questions and tips

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1st Mar, 2016
Best cauliflower I ever had ! Family could not understand that is was not a potato pure :) I have added quite a bit of parmezan to make tastier
3rd Nov, 2013
8th Feb, 2013
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
5th Feb, 2012
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
16th Feb, 2011
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.
22nd Oct, 2010
I made this for a puree with scallops, inspired by restaurant dinning and was really pleased with the results. Very good.
sascha's picture
18th Aug, 2010
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!
8th Jun, 2010
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.
25th Apr, 2009
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?
13th Feb, 2008
It was a change to have cauliflower made this way, quite nice but looked a bit like baby food.


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