Name: Cauliflower & onion cream
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6
Cuisine: British
Ingredients: 1 large cauliflower cut into small florets; 2 medium onions roughly chopped; about 1 litre milk; ground white pepper; knob of butter

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Cauliflower & onion cream

Cauliflower & onion cream

Gary Rhodes

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Serves 6

Easy

Prep: 25 mins

Cook: 15 mins - 20 mins

A star rating of 3.9 out of 5.7 ratingsRate

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Soft, creamy purée that'll add lots of flavour to any roast - perfect for a Boxing Day lunch, by Gary Rhodes

Freezable

Healthy

Vegetarian

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Roast sirloin of beef

A star rating of 4.9 out of 5.31 ratings

Ingredients

Nutrition

Units:

MetricUS

1 large cauliflower

cut into small florets
2 medium onions

roughly chopped
about 1 litre milk
ground white pepper
knob of butter

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Nutrition: per serving

kcal61
fat1g
saturates1g
carbs8g
sugars0g
fibre2g
protein5g
salt0.05g

low

Method

step 1

Put the cauliflower and onions in a large pan, then pour in enough milk to almost cover. Bring to a simmer and cook for 15-20 mins, or until the cauliflower is completely tender.
step 2

Using a slotted spoon, transfer the cauliflower and onion to a blender with a ladleful of milk, and blitz until smoothly puréed. Add more milk if you like, mixing to soften to your preferred consistency. Season with salt and pepper. (Can be made to this stage a day ahead. Keep chilled and reheat before serving.) Serve with a knob of butter melting on top.

RECIPE TIPS

BOOSTING THE FLAVOUR

Add a few tablespoons of finely grated gruyère or emmental cheese while puréeing to transform this into cauliflower cheese cream.

Recipe from Good Food magazine, December 2005

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A star rating of 3.9 out of 5.7 ratings

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