Cauliflower Cream

"This makes a delicious sauce to serve with nut or lentil roasts at Christmas. For a difference add a few tbsp grated gruyere or emmenthal cheese."
 
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Ready In:
40mins
Ingredients:
5
Serves:
6
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ingredients

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directions

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

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RECIPE SUBMITTED BY

Under construction... How I rate... 5 stars - perfect, will make again without any changes. 4 stars - Liked it, will make again again but with changes. 3 stars - had to make major changes but got it to work. 2 stars - had to make major changes and it didn't work. 1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...
 
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