🍽️ Serves: 8-10
🔪 Prep Time: 10 - 15mins
🔥 Cook time: 10mins
⚖️ Net Carbs: <1g per serving
🚫 No Added Sugar or Seed OiIs
Purée!
Just want to get cooking? Scroll down for recipe!
We’re almost there with a full banquet of low-carb, no-added-sugar pure goodness! Back from my cheffing days, I always appreciated a good purée. When done well, it can offer a wonderful texture to the plate, perfectly contrasting the rest of the meal while allowing for the addition of new flavours.
Here, we’ve chosen the humble cauliflower. I've discovered that puréed cauliflower serves as the ideal base for flavour. Cauliflower is often grouped with cabbage in terms of taste, but when puréed with butter, cream, and seasoned as you fancy, it transforms into a super velvety, luxurious taste and texture - just what you'd want in a purée! 🥦
When it comes to flavouring, you can be as adventurous as you like. Roasted garlic works wonderfully here, imparting a rich, garlicky vibe—perfect for pairing with a pork chop or even a herbed roast chicken. Experiment with miso and tamari for an Asian-inspired side and finish with a sprinkle of chili flakes and perhaps some bonito flakes?
Now, I'm a sucker for a treat and don’t usually need an excuse, but if you do, what better reason than Christmas! And for me, nothing says treat more than truffle. The mere aroma gets me excited, as I adore the stuff. The pungent aroma really (in my opinion) takes a meal to the next level and that is just what we want—it's Christmas after all!
In this recipe, I used a high-quality white truffle oil, but opt for the best quality you can find. Simply add a splash towards the end of blending, but remember, a little goes a long way (and when I say a little, I mean a little!). Start conservatively and adjust to your taste. You can always add more, but you can never take it out. 🍽️
Without further delay, get creative with this one and use whatever you fancy to finish the purée. But if, like me, you love truffle, this is a dish that will become a staple in your recipe repertoire! 🙌
Happy blending!
Ingredients
- 1 Whole Cauliflower (with the leaves!)
- Drizzle of Olive Oil
- A generous knob of Butter
- A good splash of Double Cream
- Salt and Black Pepper
- Drizzle of Truffle Oil (optional)
Let's begin!
Step 1
Preheat oven to 356° F (180°C).
Prepping the cauliflower
Step 2
Gently cut the cauliflower head away from the leaves. Keep those inner leaves intact – we'll be roasting those for a garnish! Discard the larger outer leaves. Cut off the inner stalk from the cauliflower head. As you go, separate the inner leaves from the stalk, keeping them whole where you can, and set them aside.
Step 3
Chop up the cauliflower head into smaller bits, breaking off the florets from the stalk.
Cooking the cauliflower
Step 4
Add the smaller leaves to a baking tray with a drizzle of olive oil and a pinch of salt and pepper. Roast for 8-10 min or until golden and starting to go crispy.
Step 5
Bring a large pot of salted water to the boil. Once boiling, add the florets and cook for 5-6 min or until tender with a fork. Once tender, drain and add to a blender.
Blitzing into a purée
Step 6
Add the cooked cauliflower to a blender with a generous knob of butter and a good splash of cream and blitz until a smooth purée.
Step 7
Add a drizzle of truffle oil to your liking and season to taste.
Finishing the dish
Step 8
Serve the purée on a deep plate or shallow wide bowl and top with the golden leaves.
Step 9
Finish with a drizzle of truffle oil (if using) and a good grind of black pepper.
