Just simmer together some cauliflower & potato, blitz it up and that’s it…Potato & Cauliflower Puree. Simple, easy, but tastes like it comes from a restaurant!
In fact, this puree was inspired by a meal that I shared with my husband at a restaurant in the Hunter Valley, NSW recently. We had dinner at Emerson’s Cafe & Restaurant, and we chose the 8 course degustation menu – yes you read correctly – 8 courses! Peter & I are big fans of a degustation (very small portions, with optional matching wines), because you get the opportunity to try so many different things that you wouldn’t necessarily pick for a whole meal, and always immaculately prepared down to the smallest details.
It has definitely broadened our horizons when it comes to eating – but as for cooking – a degustation is a food bloggers dream! (I am not on the Emerson’s payroll by the way!)
One of the GORGEOUS courses had a cauliflower puree…SOOOO good…
So when I got home (actually before that) I was on a mission to make my own variation at home, and for you!
A great alternative to regular mashed potato – and not difficult at all, in fact surprisingly easy AND super tasty – definitely Chef Not Required material! I have also included an optional cauli bacon crumb which is in the photo.
PS: Stay tuned for another recipe inspired by that same degustation – Five Spice & Orange Duck Ragu – and it tasted divine with the Potato & Cauliflower Puree that I just so happened to have finished photographing that day! A great combination.
Such a tough job…
Potato & Cauliflower Puree
- 450 g cauliflower cut into florets & reserving any "crumbs" - usually 1 small head (see notes)
- 450 g sebago potatoes any potato you usually mash, cut into about 1 to 1/2 cm (1/2 ") cubes
- 2 plump garlic cloves peeled, cut in half and centre core removed
- 200 ml pure/pouring cream - 45% milk fat (see notes)
- 2 cups chicken stock
- 2 cups water + more if needed (see notes)
- 2 tbsp & 1 tsp salted butter - separated extra to serve
- 1/4 tsp fine salt
- 2 tbsp fresh parmesan - finely grated extra to taste and serve
- 1 rasher bacon - finely chopped optional
- 2 tbsp fresh breadcrumbs optional
- Place cauliflower, potatoes & garlic in a medium to large saucepan.
- Add cream, stock & water to veg - top with more water if needed to just cover the veg.
- Bring to the boil, once boiling turn down to a simmer, and simmer for 10 mins or until vegetables are tender enough to be pierced with a knife while still in the pot.
- Using a slotted spoon, transfer the cauliflower, potato & garlic to the bowl of food processor, or to a bowl if you are going to just mash them (see note) allowing most of the liquid to drain off each spoonful and reserving the liquid.
- Process until veg is starting to puree.
- Add butter, salt & about 2 - 3 tbsp (1 tbsp at a time) of the cream/stock mixture (see note) and then keep processing until the mixture reaches a puree.
- If you would like your puree smoother at this point you could pass it through a fine sieve - the finer the sieve, the smoother the puree.
- Add parmesan, mixing to melt & combine.
- Meanwhile, if making the cauli bacon crumb to serve, heat the extra tsp of butter in a small non-stick fry pan.
- Add bacon, breadcrumbs & any reserved cauliflower "crumbs" and fry over medium high heat until crisp.
- Sprinkle the puree with the cauli bacon crumb, extra parmesan and top with extra melted butter if you wish and serve.