Tannin Wine Bar & Kitchen shares what you need and how to make their cauliflower puree

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.
Data pix.

Cauliflower Puree

The cauliflower puree is a portion of this larger featured dish: Pork chop on a bed of red potatoes, corn, and green bean, cauliflower puree, queso fresco. Tannin Wine Bar & Kitchen prefers to locally source the pork and all vegetables.


1 head cauliflower

1 qt. cream

1 c. milk

2 tsp. salt

2 turnips

1/2 c. butter, medium diced


  1. Breakdown cauliflower into small; discard all leaves and leaf stems
  2. Peel and cut turnips into small pieces
  3. Combine vegetables, milk, cream and salt into a pot and simmer
  4. Reduce milk and cream by half and check vegetables so that they are overcooked and mushy
  5. Transfer milk and cream mixture into a blender and start to blend on low, gradually increasing the speed; do NOT start the blender on high as the milk and cream may could burn you!
  6. Once the blend is to medium-high speed, add the butter and blend until all ingredients are mixed together evenly
  7. Serve hot with a pad of butter


More recipes:

Sign up to receive a weekly email from FOX4 with the recipes we featured on our FOX4 newscasts.

Click here to add your name to the list.



More News