- 1 HEAD CAULIFLOWER
- 1/4 LARGE WHITE ONION CORE REMOVED AND CUT INTO FINE DICE
- 2 KITCHEN SPOONS CASTOR SUGAR
- 2 PINCHES VEGE BOULLION POWDER
- 200ML WATER TO DEGLASE
- 400ML DOUBLE CREAM
- SALT AND PEPPER
CARAMELISED CAULIFLOWER PUREE
Ingredients
Method
UT THE CAULIFLOWER UP FINELY REMOVING AND OF THE STEM PIECES AND PLACE INTO A HOT PAN PAN WITH A LITTLE OIL AND BEGIN TO SLOWLY CARAMELISE, ONCE THE CAULIFLOWER HAS BECOME NICE AND GOLDEN THEN ADD THE ONION AND CONTINUE COOKING FOE 3MINS UNTIL THE ONION IS SOFT BEFORE ADDING THE SUGAR.
ONCE THE SUGAR HAS BEEN ADDED CONTINUE COOKING UNTIL THE SUGAR CARAMELISES AN THEN DEGLASE THE PAN WITH THE WATER AND THE PINCHES OF VEGE POWDER.
NOW ADD THE CREAM AND REDUCE THE HEAT TO VERY LOW SIMMER AND CONTIUE TO COOK UNTIL THE CAULIFLOWER IS NICE AND SOFT- STIRRING EVERY SO OFTEN SO IT WILL NOT CATCH.
NOTE: YOU MAY HAVE TO ADD A LITTLE MORE STOCK AS THE MIX WILL BECOME DRY, JUST ADD ENOUGH TO KEEP THE CAULIFLOWER COOKING, YOU CAN ALWAYS REDUCE IT AT THE END IF YOU PUT TO MUCH EXTRA STOCK IN.
ONCE COOKED AND FAIRLY DRY PLACE THE MIXTURE IN THE LIQUIDISER AND BLITZ UNTIL VERY SMOOTH, YOU MAY HAVE TO ADD A LITTLE CREAM TO GET THE MIX MOVING.
THE END RESULT SHOUL BE A NICE CARAMEL COLOUR AND NOT RUNNY, SEASON THE LABEL DATE AND REFRIGERATE, ,
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