How to:
Make cauliflower puree
Cauliflower purée is a great low-carb substitute for mashed potatoes, and it's a favourite of show-off chefs around the world. Here's how to make it.
In a saucepan, blanch 2 medium cauliflowers, cut into chunks, and drain. Add 1/2 cup of cream and 1 T butter and salt and freshly ground black pepper to taste.
Purée with a stick blender until smooth and creamy. Reheat if necessary until warmed through.
Ladle into bowls and top with slices of roast chicken and a few wilted sage leaves.
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