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1 Creamy Cauliflower Puree

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Creamy Cauliflower Puree

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Ingredients

1 litre(s)

Puree

  • 900 g cauliflower, Chopped into florets
  • 1 brown onion, Chopped into quarters
  • 20 g olive oil
  • 360 g Milk
  • 700 g water
  • 1-2 tablespoon TM Vege Stock Paste, Depending on your taste
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Recipe's preparation

    Cauliflower Puree

  1. 1. Chop onion in 2 x blasts of 1 second, sp5 

  2. 2. Add Olive Oil and cook 2min, 100 degrees, sp1

  3. 3. Add Cauliflower Florets and chop 3 sec, sp 5 

  4. 4. Add liquids and stock paste, cook for 20min, 100 degrees, MC off, Basket on, sp1

  5. 5. Drain all liquid using Basket - you won't need this liquid - and pop cauliflower mixture back into TM bowl

  6. 6. With MC back on, blend for 40sec (or until smooth), sp 9 (gradually from 1-9)

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Tip

Serve with a protein of your choice and some steamed veggies. 

Kids love this - use it as 'creamy' sauce for their nuggets. 

Add cumin with your onion to have a middle east flavour.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Fantastic Puree, nice and creamy

    Submitted by MichelleHarrex on 17. June 2021 - 04:42.

    Fantastic Puree, nice and creamy

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  • Simple to make and it was delicious I also added...

    Submitted by Dragoness87 on 7. May 2017 - 18:49.

    Simple to make and it was delicious. I also added some parmasan at the end like suggested in previous comments, it went beautifully with our surf & turf. I didnt find it to runny, it was perfect.

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  • Delicious. Had it with steak

    Submitted by Tanya_77 on 15. June 2016 - 13:55.

    Delicious. Had it with steak and greens a la Masterchef. Added parmesan in the last step. Definitely no issues with being too runny - squished out fluids and all good.

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  • This was great. Added half

    Submitted by Cooking Dee on 25. June 2015 - 18:14.

    This was great. Added half the liquid and used chicken stock instead of water. Delish!

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  • Nice entree'. I added more

    Submitted by CRLHudson on 9. June 2015 - 18:29.

    Nice entree'. I added more salt at the end and Parmesan cheese and another quick blend.  Needs some pepper as we'll to give it a bit of bite.  Mine bubbled over when cooking and dripped through my therms, so just be wary it doesn't leak where it's not suppose to.

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  • I've made this a few times

    Submitted by Tearbear on 4. April 2015 - 22:30.

    I've made this a few times but most recently I used it in Lasagne instead of Bechemal Sauce... Amaze Balls!!!!! what's even better... grown up children had no clue, hehehehe. tmrc_emoticons.8)

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  • Beautiful! Quartered the

    Submitted by Warbo on 15. January 2015 - 09:44.

    Beautiful! Quartered the recipe and added Parmesan cheese. Delish!

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  • Nice flavour but you could

    Submitted by Lucy28 on 19. August 2014 - 20:25.

    Nice flavour but you could definitely add different herbs & spices as you like. I used less liquid after reading the other comments (about 600g water & 250g milk) and was still quite wet despite trying to drain well.

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  • Yum. Was a little bit runny

    Submitted by Ellendon on 13. July 2014 - 19:20.

    Yum. Was a little bit runny May need to push some more of the liquid through with the spatula next time. Will definitely be cooking this again. 

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  • Great purée I used it with a

    Submitted by vanessa2599 on 25. June 2014 - 19:08.

    Great purée I used it with a salmon recipe from Julie Goodwin.   Thanks for posting and will use every time I make the salmon dish.   tmrc_emoticons.)

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