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Cauliflower puree à la Gabi

updated

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Ingredients for 4 servings:

  • 1 m.-large cauliflower, cut into large pieces without stalk
  • 2 tbsp butter
  • 60 g Parmesan, finely grated
  • ½ tsp broth, granulated, maybe a little more
  • Sea salt
  • Pepper, white from the mill
  • 150 g pancetta, fried without fat until crispy brown and crumbled
  • 1 handful of parsley, flat, chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Cook the cauliflower in salted water until tender, drain, and purée thoroughly with a hand blender. If it’s too firm, add a little hot water. Stir in the butter, Parmesan cheese, and bouillon cubes, and season with salt and pepper. Serve sprinkled with pancetta and parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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