Ingredients
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
Accessories you need
-
Simmering basket -
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
1. Chop onion in 2 x blasts of 1 second, sp5
2. Add Olive Oil and cook 2min, 100 degrees, sp1
3. Add Cauliflower Florets and chop 3 sec, sp 5
4. Add liquids and stock paste, cook for 20min, 100 degrees, MC off, Basket on, sp1
5. Drain all liquid using Basket - you won't need this liquid - and pop cauliflower mixture back into TM bowl
6. With MC back on, blend for 40sec (or until smooth), sp 9 (gradually from 1-9)
Cauliflower Puree
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.
Thermomix Model
-
Recipe is created forTM 31
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.
Comments
Fantastic Puree, nice and creamy
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.
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.
This was great. Added half the liquid and used chicken stock instead of water. Delish!
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.
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.
Beautiful! Quartered the recipe and added Parmesan cheese. Delish!
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.
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.
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.
Are you sure to delete this comment ?