Cauliflower and squid ink puree recipe

Tom van Zeller
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Cauliflower and squid ink puree recipe

Use this recipe to impress when you serve up a tasty piece pan fried of fish such as salmon, cod or sea bass. It's the easy way to show off your chef skills.

At a glance
  • Cuisine Mediterranean
  • Recipe Type Side
  • Difficulty Easy
  • Preparation time 5 mins
  • Cooking time 10 mins
  • Serves 4 people
Ingredients
  • 1 Head of cauliflower
  • 1 l (1.8pints) Milk
  • 8 g (0.3oz) Squid ink - (2 sachets)
  • 4 Drops of truffle oil

Step-by-step

  1. Remove the florets of cauliflower and slice thinly. Discard the stalk and place in a thick-bottomed pan.
  2. Cover with the milk cook slowly on a low heat - to prevent the milk from catching. Once tender, drain and reserve the milk.
  3. Place the cauliflower in a blender and blitz until smooth using some of the milk as required.
  4. Add the squid ink, truffle oil and season to taste.
  5. Chill and use as required.

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