Cauliflower Pureé - vegan

Cauliflower Pureé - vegan




  1. In a pot of boiling salted water, cook the cauliflower florets until tender, about 10 minutes.
  2. Drain and let sit for 10 minutes to allow any excess water to drain.
  3. Add the cauliflower back into the pot, add the vegan cream, olive oil and purée 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 mustard 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.