Yesterday I mentioned cauliflower purée. It's really just a variant of the mashed cabbage I posted earlier but thought I'd make a separate posting of it since this can give you an idea of how to turn tune a bit for a finer dinner. And when I say a variant I say it because cauliflower is a type of cabbage, in Finnish it's even called "flower cabbage". Guess you might try something similar with broccoli or kohlrabi too, but I'd save Brussels sprouts and romanesco broccoli for something where they marvelous outlooks don't get lost.
- 1 cauliflower
- 2 dl oat cream
- 1 dl white wine
- white pepper
- salt
Pour the cream and the wine in a cooking pot. Chop the cauliflower and add in. Let it simmer for as long as the cauliflower has softened up. Blend the cauliflower. (In the photo I've left it quite chunky but you can make it really smooth as well and even add a dollop of water if it seems too stiff for your purpose.) Serve right away.
Nutritional values / 900 g:
energy 441 kcal
fat 22 g
protein 12 g
carbohydrates 24 g
fiber 16 g
Very thhoughtful blog
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