Recipe For Cauliflower Purée

I had a few dishes in mind, other than cauliflower and Mornay sauce but first turned to Larousse for some inspiration. Described by Arab botanists and known to the Romans, the cauliflower originally came from Cypress and was introduced to France from Italy in the middle of the 16th Century. The edible part is the flower head, popularly known as the heart. The heart is surrounded by crisp bluish-green leaves, whose condition is a good guide to the freshness of the heart. The heart should be compact, white, firm and undamaged with no green shoots between the florets. The leaves should be very crisp. Cauliflower can be blanched in fast-boiling salted water, then cooked in a white stock; a crust of stale bread can be added to absorb some of the smell. Lemon juice may be added after cooking to keep the cauliflower white. (edited from Larousse Gastronomique)

The recipes listed did not inspire me and so I turned to my kitchen instead.

Cauliflower Purée
Cauliflower Purée
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Cauliflower Purée


  • 1 head cauliflower florets only
  • pinch of freshly grated nutmeg
  • 5 mls truffle oil


  • steam the florets until they are soft
  • place into a blender with the nutmeg and the truffle oil
  • blend until it is as smooth as you want it to be


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