Cauliflower purée

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Happy new year to all! I’m making this a very very quick post- I’m off to have a couple of glasses of prosecco to see in the new year, but had to share a snippet of the dinner I just served.

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It’s a chilled new year for me, hanging with my mum and step dad. I just rustled up a meal consisting of pan fried white fish (a leftover mix of hake and cod) with roasted fennel, hazelnuts, lemony leeks and roasted rosemary potatoes – all atop a creamy bed of cauliflower purée.

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I love love the combination of fennel, hazelnuts, cauliflower and white fish. To me, that is divine. I’ve eaten cauliflower purée in restaurants a few times in tandem with scallops. It’s always a treat.

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A nice, fairly healthy but celebratory meal to see in the new year. Cheers!

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You will need:

1 head of cauliflower chopped into florets
Water (see instructions for quantity)
Milk (see instructions for quantity)
2 bay leaves
2 tbspns butter
2 tbspns Parmesan cheese
Salt, pepper

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Method:

1 – Place the cauliflower in a pan and just cover with an equal mix of milk and water (exact quantity depends on size of pan and florets etc but it will be at least a couple of cups worth of each
2 – Add the bay leaves and bring the mix to the boil: cook until the cauliflower is soft
3 – Strain the cauliflower, retaining the liquid, and heat half the butter in a saucepan; add the cauliflower once it’s turned a little darker and nuttier
4 – Fry the cauliflower in the nutty butter, breaking it down with a spoon
5 – After a few minutes, use a hand blender to blitz the cauliflower completely to a purée
6 – Return the cauliflower to the heat and whisk in about 5 tablespoons of the reserved cooking liquor (until your desired consistency is reached) plus some black pepper; mix in the cheese and additional butter, remove from the heat and adjust seasoning as required before serving

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