This recipe has been a major player in our meal planner for ages, and we’re so happy to finally be able to share it with you! Cauliflower is such a versatile vegetable that tastes great when cooked the right way, is plentiful and economical, and can also be super healthy; not only is it naturally rich in vitamins, fibre and omega-3 fatty acids, it also helps to lower the carb content of so many meals by transforming it into cauliflower couscous (from miniseries: super healthy), cauliflower rice (from miniseries: low carb), and now our cauliflower purée, which is gluten-free to boot! Use this purée as a low-carb alternative to mashed potato to serve with stews, grilled meats and sautéed vegetables. It’s full of flavour and just as creamy as its carborific counterparts, and provides a perfectly pillowy base for so many meals. We love using this purée in place of polenta with our garlic mushrooms from Quick Fix: Every Occasion, as a base for our free recipe for slow cooked beef brisket, or served with poached eggs and grilled prosciutto for a filling Sunday breakfast.
Serves 4
+ gluten free
+ vegetarian
+ soy free
+ egg free
Ingredients
100g mozzarella cheese, roughly chopped
1 head cauliflower, cut into florets
250g vegetable stock
50g butter
50g cream
Salt, to taste
Truffle oil, to serve
Method
- Place cheese in TM bowl, grate for 5 seconds, speed 8. Set aside.
- Place cauliflower and stock in TM bowl, cook for 15 minutes, 100°C, speed 1.
- Add butter, cream, salt and grated cheese, purée for 30 seconds, speed 9.
Serve hot with poached eggs, crispy pancetta and drizzled with truffle oil.
Quick Tip: Use 1 whole cauliflower, or as much will fit into TM bowl.
