Cauliflower pure
Photography Photography by Simon Devitt.
INGREDIENTS
1⁄2 cauliflower, roughly chopped
3 cloves garlic, peeled
2 cups water or chicken stock
1 teaspoon salt
2 tablespoons cream
METHOD
Combine the cauliflower, garlic, water/stock and salt in a pot and bring to the boil. Simmer gently until the cauliflower is very tender, about 15 minutes. The chicken stock should have reduced by at least half.
Purée in a food processor until smooth, add the cream and check the seasonings.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.