Cauliflower pure

From issue #4, page 111.
Photography Photography by Simon Devitt.

    INGREDIENTS

    1⁄2 cauliflower, roughly chopped
    3 cloves garlic, peeled
    2 cups water or chicken stock
    1 teaspoon salt
    2 tablespoons cream

    METHOD

    Combine the cauliflower, garlic, water/stock and salt in a pot and bring to the boil. Simmer gently until the cauliflower is very tender, about 15 minutes. The chicken stock should have reduced by at least half.
    Purée in a food processor until smooth, add the cream and check the seasonings.

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    This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.