Cauliflower and squid ink puree recipe
Use this recipe to impress when you serve up a tasty piece pan fried of fish such as salmon, cod or sea bass. It's the easy way to show off your chef skills.
Ingredients
- 1 Head of cauliflower
- 1 l Milk
- 8 g Squid ink - (2 sachets)
- 4 Drops of truffle oil
- 1 Head of cauliflower
- 1.8 pints Milk
- 0.3 oz Squid ink - (2 sachets)
- 4 Drops of truffle oil
- 1 Head of cauliflower
- 4.2 cups Milk
- 0.3 oz Squid ink - (2 sachets)
- 4 Drops of truffle oil
Details
- Cuisine: Mediterranean
- Recipe Type: Side
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- Remove the florets of cauliflower and slice thinly. Discard the stalk and place in a thick-bottomed pan.
- Cover with the milk cook slowly on a low heat - to prevent the milk from catching. Once tender, drain and reserve the milk.
- Place the cauliflower in a blender and blitz until smooth using some of the milk as required.
- Add the squid ink, truffle oil and season to taste.
- Chill and use as required.
Also worth your attention:
More recipes from Tom van Zeller
Most Recent
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature