Cauliflower is a highly versatile vegetable that can be made into a soup, puree or curry. This season our chefs have used this vegetable to create a spiced cauliflower puree, which makes the perfect accompaniment with our monkfish and pork belly dishes in The Great Room.
Ingredients for Cauliflower Puree
· 2 medium cauliflower, sliced and washed
· 1 litre single cream
· 1 teaspoon mixed spices
· Pinch curry powder
· 30 g crème fraiche
· 20 g grated parmesan
1. Place the sliced cauliflower into a medium pot and cover slightly with the single cream and the spices.
2. Slowly cook until the cauliflower is soft and the cream has reduced. Place into a food processer and blend until smooth then add the parmesan and crème fraiche. Serve warm.
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