Cauliflower Purée
Cauliflower softened in butter and cream, blended and passed.
Silky enough to sit under scallops without competing with them. Everything is sweated without colour, then blended and passed.
Made from 1 medium cauliflower
Ingredients
- Cauliflower, medium, cut into florets1 each
- Butter30 g
- Cream, or milk, for a lighter version100 ml
- Shallot, small, sliced1 each
- Garlic, clove1 each
- Salt
- White pepper
- Olive oil or lemon juiceoptional, a splash of oil or a few drops of lemon
Method
Sweat the shallot and garlic in the butter over medium heat until soft, with no colour.
Add the cauliflower florets and a pinch of salt, and cook for 5 to 7 minutes.
Add the cream and simmer until the cauliflower is completely tender.
Blend until completely smooth.
Adjust the seasoning with salt, white pepper, and a touch of lemon juice if it needs it.
Pass through a fine sieve for a silky texture, and keep warm.
Chef’s notes
- For extra depth, roast half the cauliflower beforehand to bring some nuttiness to it.
Keeping
DUKAI storage guidance
Cool it quickly rather than leaving it on the pass: to below 21°C within about two hours, and to 5°C or below within a further four. At 5°C or below, use within 3 to 4 days. Reheat gently and pass again if it has tightened.
Allergens and diet
Milk.
Used in
Also in the Recipe Book
Last refined · September 2026