Cauliflower puree

This Puree is good for a garnish with many dishes, it has a good simple taste and can be modified with additional seasonings.

Ingredients-

• 2 Medium cauliflower

• 500ml Chicken Stock (see recipe)

• 200ml Milk

• 50ml Cream

• Pinch of nutmeg

• Maldon salt

• Ground Black pepper.

• 50g butter

Method-

Trim the cauliflower so you just have the white florets.

Cook in the chicken stock until a la dente and then strain.

In a separate pan, add the milk and cream and nutmeg bring to the boil and add the cauliflower, reduce down until the cauliflower starts to absorb the liquid, add the butter, remove from heat, and rest for 5 minutes.

Place in a Blender while still warm.

Blend for 1 minute or until smooth and silky.

Strain the puree and serve as need.

You can place in a bottle for easy garnish on the plate or simply serve from the pan depending on your use.

Additional flavors to add can be, garlic, liquid smoke, truffle oil and maybe some herbs if you want to add a different flavor.

HAPPY COOKING!!!