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Add a photoServings: 4
Ingredients
- 1 x cauliflower
- 2 c. 10% cream
- 2 x bay leaf
- 1 sprg thyme
- 1 c. chicken stock
- 1/2 c. 35% cream
- 2 Tbsp. soft butter nutmeg salt pepper
Directions
- Clean the cauliflower and break it into florets. In a saucepan over a low heat, simmer the cauliflower in the cream with the bay leaves and thyme. Once soft, after about 20 min, transfer the vegetables and cream to a food processor. Puree and then strain the mix.
- Put the cauliflower into a pot over a medium heat to reheat with the stock and 35% cream. Add in the butter at the last minute, season and whiz with a hand beater or possibly wand. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 4 servings | |
| Calories 305 | |
| Calories from Fat 257 | 84% |
| Total Fat 29.24g | 37% |
| Saturated Fat 18.11g | 72% |
| Trans Fat 0.0g | |
| Cholesterol 99mg | 33% |
| Sodium 155mg | 6% |
| Potassium 250mg | 7% |
| Total Carbs 7.72g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.25g | 0% |
| Protein 4.88g | 8% |
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