Creamy Cauliflower Puree with Basil
2 servings
15 minutes
Creamy cauliflower puree with basil is a delicate and aromatic dish that combines the airy texture of cauliflower with the freshness of basil. It is a creative reinterpretation of classic mashed potatoes but with a lighter flavor and refined aroma. Cream and butter give the dish softness and a creamy consistency, while black pepper adds a subtle spicy note. This puree is perfect as a side dish for meat or fish and can also serve as a light standalone dinner. The vegetarian option is suitable for those seeking a healthy alternative to traditional sides, and its elegant taste makes it appropriate even for festive tables.
1
Prepare the ingredients.
2
Send the cauliflower to a pot of water. After boiling, cook for 10 minutes over medium heat.
- Cauliflower: 430 g
3
Drain the water. Leave the cabbage in the pot.
4
Prepare the basil. Remove the stems, leaving mostly just the leaves.
5
Send basil to the cabbage.
- Green basil: 15 g
6
Add butter.
- Butter: 2 tablespoons
7
Pour in the cream.
- Single cream 10% fat: 60 ml
8
Add black pepper and salt.
- Ground black pepper: to taste
- Salt: to taste
9
Blend the ingredients into a puree with an immersion blender. If the consistency is not creamy enough or too dry, add a bit more cream.
- Single cream 10% fat: 60 ml
