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Cauliflower puree
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easyTime:30 mins - 1 hour
You can substitute celeriac or parsnip for cauliflower.
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Ingredients
1 medium cauliflower head
50g butter
185ml thickened cream
Method
Chop cauliflower florets off central stalk, discard stalk then slice florets finely. Heat butter and cream in a heavy-based pot, add cauliflower, mix well and cover with a lid. Simmer for about 35 minutes or until soft.
Puree until smooth and check seasoning. Store with baking paper on top to stop a skin forming.
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The best recipes from Australia's leading chefs straight to your inbox.
Sign upFrank Camorra is chef and co-owner of MoVida Sydney and Melbourne's MoVida Bar De Tapas.
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Original URL: https://www.smh.com.au/goodfood/recipes/cauliflower-puree-20130715-2pzkp.html