Potato & Cauliflower Puree

Cauliflower puree - easy creamy puree of cauliflower & potato

Just put it all in the pot & simmer it, then blitz it up - done! Also with an optional cauli bacon crumb.

Course Side, Side Dish

Cuisine Australian, Modern Australian

Total Time 45

Servings as a side

Calories 460kcal

Author Lee-Ann Grace

Ingredients

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 ½ cm (½ ") 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 tablespoon & 1 teaspoon salted butter - separated extra to serve
¼ teaspoon fine salt
2 tablespoon fresh parmesan - finely grated extra to taste and serve
1 rasher bacon - finely chopped optional
2 tablespoon fresh breadcrumbs optional

Instructions

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 tablespoon (1 tablespoon 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 teaspoon 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.

Notes

When you are cutting up the cauliflower, divide any large florets in half or thirds, to help it cook at the same time as the potato.

The cream in this recipe is optional - I made it both with and without when testing out the recipe. I found that the actual creaminess of the puree was pretty similar in both, the big difference was the taste rather than texture. The cream tends to blend with the cauliflower for a smoother, richer tasting puree. The choice is yours, but personally I like it with the cream.

When adding the cream/stock mixture to the processed veg, you want to add it gradually 1 tablespoon at a time. The idea is to add enough liquid to achieve a puree, but without it being too runny. The more liquid you add, the smoother (but runnier) the puree will be. It also depends on how much liquid was still with the veg when it was transferred to the food processor/bowl for blending.

A food processor is definitely preferable, but if you don't have one you could simply mash the veg with a potato masher because it is so soft, but I would check the softness of your garlic pieces before you start - in case they aren't as soft as the other veg. You don't want garlic chunks.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition