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Cauliflower Purée


You will need

  • 1kg (2lb 4oz) cauliflower, cut into small florets

To make

  1. Wash the cauliflower florets under cold running water. Put into a saucepan and cover with freshly boiled, filteret water.
  2. Bring to the boil, then lower the heat and simmer, uncovered, for 8-10 minutes or until tender. Purée to a smooth texture in a blender or food processor, adding some of the cooking liquid to get the right consistency.
  3. Spoon the mixture into ice cuve trays and freeze it.

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