Table of contents:
- Photo of the finished dish
- Video recipe: Cauliflower puree
- Step by step recipe with photos and videos
- Important additions to the recipe
Video: Cauliflower Puree - Recipe With Step By Step Photos And Videos
2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19
Delicate cauliflower puree with an appetizing milky-creamy taste - a low-calorie, light and tasty alternative to the usual side dishes.
Cauliflower - 650 g
Milk - 700 ml
Bay leaf - 1 pc.
Salt - 0.5 tsp + to taste
Ground black pepper - to taste
Thyme - 2-3 branches (optional)
Butter - 5-10 g (optional)
Fresh herbs - 1 sprig (for decoration)
- 81 kcal
- 20 minutes.
- 20 minutes.
Photo of the finished dish
Video recipe: Cauliflower puree
Step by step recipe with photos and videos
Cauliflower puree is a great option for a tasty, light and very easy-to-prepare vegetable side dish that will appeal to even those who are not a big fan of either cabbage in particular or vegetables in general.
Cooked in milk, with the addition of a minimum amount of spices, the puree has an incredibly delicate creamy taste and such a light, airy and creamy consistency that at first glance you will not understand that it is not based on potatoes. The milk added during cooking not only gives the puree a snow-white color and mouth-watering flavor, but also very skillfully masks the characteristic smell and taste of cabbage in the finished dish.
A great option for a dietary, low-calorie, but at the same time really tasty side dish for anyone looking for variety in their food or would like to reduce the amount of carbohydrates in their diet in the name of a slim waist. Try it!
You will need these ingredients for cooking.
Wash, dry, and then disassemble the cauliflower into small buds, removing the head.
Place the cabbage buds in a small saucepan. Add bay leaves, 0.5 tsp salt and, if desired, 2-3 sprigs of thyme.
Pour milk into a saucepan in such an amount that it barely covers the cabbage inflorescences (I got about 700 ml). Bring milk to a boil. Then reduce heat to low, cover the pot with a lid, and cook the cabbage for 15 minutes, until the buds are tender.
Then remove the bay leaf and thyme and strain the cabbage. Save the milk in which the cabbage was boiled.
Grind the hot kale with a blender or food processor, at least 5 minutes, until puree is fluffy, smooth and smooth.
Add ground black pepper to taste, a little more salt and, if desired, butter. Adjust the thickness of the puree to your preference by adding 1 to 2 tbsp. hot milk (if necessary). Mix everything well again.
The cauliflower puree is ready.
Serve hot, garnish with a pinch of fresh herbs if desired.
Important additions to the recipe
Cauliflower puree can be served with meat, poultry, fish or seafood.