Dreamy Creamy Cauliflower puree
We love pureed cauliflower, it’s so delicious, even if you just add loads of butter, salt and pepper and nothing more it’s perfect. This recipe takes it to the next level of creamy yumminess.
(Vegetarian, gf, nf)
Serves 4 to 6
1 CAULIFLOWER, roughly chopped
2 tsp VEGETABLE STOCK POWDER
¼ cup (60ml) CREAM or SOUR CREAM
1 tsp WORCESTERSHIRE SAUCE, the NZ brand Whitlock's is vegetarian
80g BUTTER
1 tsp FRESH or DRIED OREGANO
2 tbsp FRESH ITALIAN PARSLEY, finely chopped
1 tsp SALT and freshly GROUND BLACK PEPPER
Place the cauliflower into a large saucepan and fill with enough hot water to cover. Add the vegetable stock powder and cover with a lid. Place over a high heat and bring to the boil. Cook for 15 minutes until the cauliflower is very soft. Remove from the heat and drain well.
Transfer the cauliflower into a food processor and add all the remaining ingredients. Blend until very smooth and creamy. Adjust seasoning to taste. Serve as a substitute for mashed potato.
