Cauliflower Pureé

Name: Cauliflower Pureé
Prep time: 20 min
Cook time: 1 h
Yield: 2
Ingredients: 2 heads of cauliflower, cored and separated into florets; 100 ml double cream alternative; 2 tbsp unsalted butter; Salt and pepper to taste; 1 tbsp of black truffle mustard with chablis white wine

Preparation Time20 mins Cooking Time60 mins Makes 2

Cauliflower Pureé

Nutritional Information

Calories

333.38kcal (2 serving)

Total Fat

30.15g (2 serving)

Saturated Fat

19.96g (2 serving)

Cholesterol

30.53mg (2 serving)

Sodium

170.35mg (2 serving)

Total Carbs

13.1g (2 serving)

Dietary Fiber

4.49g (2 serving)

Sugars

6.19g (2 serving)

Protein

5.63g (2 serving)

Ingredients List

2 heads of cauliflower, cored and separated into florets
100 ml double cream alternative
2 tbsp unsalted butter
Salt and pepper to taste
1 tbsp of black truffle mustard with chablis white wine

Directions

1. In a pot of boiling salted water, cook the cauliflower florets until tender, about 10 minutes.

2. Drain and let sit for 10mins to allow for excess water to drain.

3. Add the cauliflower back in the pot, add the cream, butter and puree with a stick blender until the desired smoothness has been achieved, place the pot on medium heat stir constantly for 2 mins, fold in the Black Truffle Mustard with Chablis White Wine with a spoon and serve.