Cauliflower pure

From issue #4.
Photography by 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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    Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!