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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)

10

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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 Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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Comments

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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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