Cauliflower pure
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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.