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Cauliflower Pureé in Thermomix

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This recipe has been a major player in our meal planner for ages, and we’re so happy to finally be able to share it with you! Cauliflower is such a versatile vegetable that tastes great when cooked the right way, is plentiful and economical, and can also be super healthy; not only is it naturally rich in vitamins, fibre and omega-3 fatty acids, it also helps to lower the carb content of so many meals by transforming it into cauliflower couscous (from miniseries: super healthy), cauliflower rice (from miniseries: low carb), and now our cauliflower purée, which is gluten-free to boot! Use this purée as a low-carb alternative to mashed potato to serve with stews, grilled meats and sautéed vegetables. It’s full of flavour and just as creamy as its carborific counterparts, and provides a perfectly pillowy base for so many meals. We love using this purée in place of polenta with our garlic mushrooms from Quick Fix: Every Occasion, as a base for our free recipe for slow cooked beef brisket, or served with poached eggs and grilled prosciutto for a filling Sunday breakfast.

We’ve got a delicious Australian truffle oil over at www.theTMshop.com.au

SERVES 4
GLUTEN FREE, VEGETARIAN

100g mozzarella cheese, roughly chopped
1 head cauliflower, cut into florets
250g vegetable or chicken stock
50g butter
50g cream
Salt, to taste
Truffle oil, to serve

  1. Place cheese in TM bowl, grate for 5 seconds, speed 8. Set aside.
  2. Place cauliflower and stock in TM bowl, cook for 15 minutes, 100°C, speed 1.
  3. Add butter, cream, salt and grated cheese, purée for 30 seconds, speed 9.

Serve hot with poached eggs, crispy pancetta and drizzled with truffle oil.

Quick Tip: Use 1 whole cauliflower, or as much will fit into TM bowl.