@chefadambyatt: How to make: Puree Cauliflower Puree 1 italian white onion, diced 1 cauliflower, leaves/root removed 50g butter 5g maldon salt 200ml double cream Olive oil for blending - Warm a heavy-based pan over low-medium heat. Add half the butter and melt gently without allowing it to brown. Add the diced onion with the salt and sweat for 4-5 minutes until completely soft and translucent, stirring regularly to prevent colouring - any caramelisation will darken and sweeten the final purée. Add the sliced cauliflower florets along with an additional 20g butter. Continue to sweat gently for 20-25 minutes, stirring occasionally. The cauliflower should soften fully and release moisture but remain pale; do not allow it to catch on the base of the pan. Once tender, add enough double cream (200-300ml) to lightly coat and surround the vegetables. Cook over medium heat and reduce until the cream thickens and just binds the cauliflower — it should move from loose and creamy to lightly glazed and cohesive, not wet or soupy. Transfer immediately to a high-speed blender while hot. Blend until completely smooth, adding a small stream of olive oil during blending to enhance gloss and silkiness. Adjust consistency if needed with a splash of milk or light stock. Use immediately or cool rapidly over ice to preserve colour and freshness. If serving as soup, loosen further with warm milk or stock to the desired consistency. #puree #michelinchef #michelinrecipes #cauliflowerrecipes

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Thursday 19 March 2026 19:14:15 GMT