How do you normally eat cauliflower? What’s your usual recipe, or your favourite one? Boiled, baked with cheese or maybe curried?
Thermomix makes it fast and easy to make these cauliflower preparations and more. Use your Varoma steamer and steam your beautiful white florets rather than boil them – this helps retain the essential vitamins inside the cauliflower rather than losing them in the water. Make a super easy Thermomix cheese sauce in eight minutes – with no stirring – and add it to your steamed cauli for a delicious version of your family favourite.
Thermomix is known for its superb, smooth, fine purées, so why not make a luscious cauliflower purée for a change? Its relatively neutral taste will marry and enhance many other ingredients and make a very “cheffy” meal. Here’s how I combined fresh diver scallops, naturally gluten-free Yorkshire Chorizo and my cauliflower purée for a delicious, satisfying and visually appealing meal.
Madame Thermomix’s Cauliflower Purée
Cauliflower, washed and separated into florets
Salt, pepper and a pinch of nutmeg
- Select and prepare enough cauliflower to feed your guests. Place in the Thermomix bowl, lock the lid and gently Turbo pulse until just chopped. Cover with milk, add a good knob of butter, season and cook 100° C/6 minutes/Speed Spoon or until completely cooked and soft. [I didn’t cook mine quite enough and as you’ll see in the photos, my purée is a tiny bit grainy. If it’s fully cooked, you should be able to squish a small piece between your thumb and index finger.] Scrape sides of Thermomix bowl.
- Purée and continue cooking 100° C/1 minute/Speed 10. Scrape sides of Thermomix bowl. Check seasoning, adjust if required. Check texture; purée another minute if required.
I sautéed my gorgeous Yorkshire Chorizo slices first, then quickly pan-fried the scallops in the paprika-laden oil for added colour and flavour. To serve, I did one of those cheffy splodges on the plates, and artfully arranged a scallop atop each slice of Yorkshire Chorizo. I absolutely adore the orange and pale pink coral part of the scallops, and the colours go so beautifully with the dark orange of the Yorkshire Chorizo. The finished dish was as appealing to the eye as to the palate, if I had to say so myself
Bon appétit !