Cauliflower Hazelnut Puree
This recipe makes it easy to give up carbohydrates. The cauliflower and hazelnut puree is easy to prepare and, in combination with gently pre-cooked meat specialties, is a conscious indulgence that is perfect for low-carb cookin
People:For 4 persons
Cooking time:40 minutes
Difficulty level:
Easy
Recipe by:AUMAERK KULINARIK-TEAM
Ingredients
Cauliflower Hazelnut Puree
| 1 piece | Cauliflower |
| 40 g | Clarified butter |
| 500 ml | Vegetable stock |
| 40 g | Butter |
| 1 pinch | Salt |
| Some | Pepper |
| 80 g | Hazelnuts |
| 20 ml | Honey |
Preparation steps
Cook the cauliflower
- Cut the cauliflower into florets. Heat clarified butter in a medium saucepan over a medium heat.
- Fry the florets in the pan until they develop a slightly nutty aroma.
- Pour in the vegetable stock and simmer until the cauliflower is soft.
- Strain the cauliflower and keep the excess stock.
Puree and season to taste
- Blend the cauliflower with a hand blender until it has a pleasant consistency.
- If the puree is too thick, add the remaining stock one spoonful at a time and blend again.
- Season to taste with butter, salt and pepper.
- For a delicious topping, lightly caramelize the hazelnuts in honey and pour over the puree.