Cauliflower puree

Step-by-step cooking

1. Step 1:

   

   How to make cauliflower puree? Prepare the products. Pour filtered cold water into a saucepan and put it on a high heat to boil. I have an ordinary small stainless steel saucepan. You can cover the pot with a lid, so the water boils faster.

2. Step 2:

   

   Cauliflower can be used both fresh and frozen. Fresh should be washed in advance under running water and disassembled into inflorescences. Frozen immediately put in a saucepan, without defrosting. Add salt to the cabbage and cook over medium heat for about ten minutes after re-boiling. Check readiness with a fork: the inflorescences should be soft inside. It is believed that if you cover the pot with a lid at this stage, the cabbage will turn yellow, and we do not need this.

3. Step 3:

   

   Discard the finished cauliflower in a colander and transfer to a blender bowl. Add the soft butter. In order for the butter to soften, it is enough to take the butter out of the refrigerator twenty minutes before the start of puree preparation and leave it at room temperature.

5. Step 4:

   

   Pour non-greasy cream into the blender bowl for a richer and more delicate taste of puree. And also add salt and a pinch of ground nutmeg. This will give a special flavor to the dish. To lower the calorie content of puree, you can replace cream with milk with a low percentage of fat. But be prepared for the fact that the creamy note in the dish will disappear forever.

6. Step 5:

   

   In pulse mode, beat the puree until smooth with a blender. The uniform structure in cabbage puree is just as important as in mashed potatoes. Instead of a blender, you can use a regular metal press (pusher) for mashed potatoes. Soft inflorescences are perfectly kneaded by hand. Just choose what you are more used to working with.