Cauliflower Purée
Back to Seared Scallops with Cauliflower Purée & Hazelnut GremolataCooking
Step 1 of 6
1 of 6
Sweat the shallot and garlic in the butter over medium heat until soft, with no colour.
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What you are cooking with
- 1 each Cauliflower, medium, cut into florets
- 30 g Butter
- 100 ml Cream, or milk, for a lighter version
- 1 each Shallot, small, sliced
- 1 each Garlic, clove
- Salt
- White pepper
- optional, a splash of oil or a few drops of lemon Olive oil or lemon juice