Cauliflower Pureé

Cauliflower Pureé

30 min, Side, Vegetables -

  1. In a pot of boiling salted water, cook the cauliflower florets until tender, about 10 minutes.
  2. Drain and let sit for 10mins to allow for excess water to drain.
  3. Add the cauliflower back in the pot, add the cream, butter and puree with a stick blender until the desired smoothness has been achieved, place the pot on medium heat stir constantly for 2 mins, fold in the Black Truffle Mustard with Chablis White Wine with a spoon and serve.


Maille Tip

I like to serve this thick as mash potatoes, or very smooth with extra mustard as a sauce.

Add 200ml of chicken stock to the mixture, bring to the boil and serve as a smooth soup.