Composition / ingredients
Cooking method
Remove the leaves from the cauliflower head, cut out the stalk with a sharp knife, disassemble the cabbage into small inflorescences, helping yourself with a knife.
Pour water into the pan of the steamer, put the cabbage inflorescences in the basket and cook for 15 minutes or until the stem is easily pierced with a knife. During cooking, stir the cabbage several times.
Transfer half of the cabbage to the bowl of a blender or food processor. Add about 60 ml of water from the steamer and process until smooth. Transfer the second half of the cabbage and add a little more water (you will need about 180 ml of water in total) and process it again. Stop the blender a couple of times and remove the puree from the sides of the bowl. Without stopping the blender, add butter, salt and pepper. Season to taste.
Caloric content of the products possible in the composition of the dish
- Cauliflower - 28 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Water - 0 kcal/100g
- Sea salt - 0 kcal/100g
