Cauliflower Purée with Maille Dijon Mustard
- Preparation Time : 20 mins | Cooking Time : 60 mins | Makes 2 Servings
Cauliflower Pureé
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Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 333.38 kcal |
| Total Fat | 30.15 g |
| Saturated Fat | 19.96 g |
| Sodium | 170.35 mg |
| Dietary Fiber | 4.49 g |
| Sugars | 6.19 g |
| Protein | 5.63 g |
Ingredients List
- 2 heads of cauliflower, cored and separated into florets
- 100 ml double cream alternative
- 2 tbsp unsalted butter
- Salt and pepper to taste
- 1 tbsp of black truffle mustard with chablis white wine
DIRECTIONS
-
In a pot of boiling salted water, cook the cauliflower florets until tender, about 10 minutes.
-
Drain and let sit for 10mins to allow for excess water to drain.
-
Add the cauliflower back in the pot, add the cream, butter and puree with a stick blender until the desired smoothness has been achieved, place the pot on medium heat stir constantly for 2 mins, fold in the Black Truffle Mustard with Chablis White Wine with a spoon and serve.
