Cauliflower Puree | Food by Drygast
With its velvety texture and delicate taste, this simple but elegant dish is versatile and goes perfectly with any main course. With minimal effort, you can enjoy this puree with no fuss.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodbydrygast.com.
Ingredients
- 400 g Cauliflower
- 200 g (2 dl) Double Cream 40% fat
- 10 g (1 pcs) Bouillon Cube Vegitable
- 50 g (1 dl) Parmesan
- 1/2 g (1 pinch) Black Pepper
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