August 8, 2019
Baked cauliflower puree
A delicious roasted cauliflower puree, great as a side dish for various meat dishes with gravy. It also makes your plate look beautiful.
INGREDIENTS
- 1 small head of cauliflower
- 3 egg yolks
- 50 g butter
- 50 g grated cheese
- Spices (salt, pepper, nutmeg, garlic powder)
- If desired, chopped chives or chives may be added.
METHOD
Divide the cauliflower into individual florets and steam. Place in a food processor or blender and blend really well, adding 3 egg yolks, 50 g butter, 50 g grated cheese, salt, pepper, nutmeg, garlic powder and blend until completely smooth. At the end, you can also stir in the wild garlic or other herbs as desired.
Chill well (you can put it in the freezer for a while). Transfer the mixture into a piping bag, pipe the mounds onto a baking tray lined with baking paper and bake at 180 degrees for about 30 minutes, or until the mounds are nicely browned.
If you don’t have a spout, you can use a freezer bag with the corner cut off, or simply put the puree in the baking tray without the spout and bake it.
You can watch the preparation of the puree in the video. Click the link below and watch the show.
Enjoy!
MY TIPS
- The mounds bake best if you use steamed cauliflower or boil it in water a day in advance and let it dry thoroughly.
- If the puree mixture is too runny, you can thicken it with BIO potato fiber Live & Love.
- You can also use this method with leftover cooked cauliflower puree.
- You can watch the preparation of the puree in the video. Click the link below and watch the show.
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