Cauliflower puree
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Cauliflower purée in Michelin sauce tops off the meat meal. It’s easy to make without sacrificing elegance.
Ingredients for six
1 kg cauliflower 2 tbsp butter 2 dl whipping cream 1 tsp white pepper 2 tsp white wine vinegar salt
For an interesting twist, add a handful of grated parmesan or manchego cheese.
In a saucepan, add a litre of water and salt generously. Bring to the boil and chop the cauliflower. Cook until soft.
Remove the cup of cooking water and pour off the rest of the water. Add the butter and seasonings. Mash with a fork first, then pour a splash of cream into the batter.
Open a hand blender and start to blend until smooth. Add the cream and cook at a steady simmer until the mash is soft, but still holds its shape (a little looser than mashed potatoes). Add the vinegar and grated cheese (if using) and cook for a while until smooth. Serve with the pyrethrum.
