Cauliflower puree

Imagine cauliflower with cream. Golden bow. Melting cheddar cheese in your mouth. Appetizing ghee. You can't go wrong with this deliciously delicious low-carb puree.

Ingredients

• 2 pcs Onions
• 3 tbsp. l. Butter
• 1.5 kg Cauliflower
• 360 ml Cream
• 300 g Cheddar cheese
• 1 tsp Sea salt
• 0.5 tsp Ground black pepper
• 175 g Butter

Directions

1. Fry finely chopped onions in butter until soft and golden brown. Set the skillet aside.
2. Chop the cauliflower on a coarse grater or divide into smaller inflorescences and chop in a food processor to the size of rice.
3. Pour the whipped heavy cream into a saucepan. Add the finely chopped cauliflower from Step 1 and cook over medium heat. Boil the mass for 10-15 minutes or longer, until the cauliflower is completely cooked and the cream has reduced in volume. Then the finished puree will have a softer taste.
4. Season the dish with salt and pepper to your liking. Add fried onions and grated cheese to it. Stir well and place in a warm place, or cover the pot with a lid.
5. Place a frying pan over medium heat and melt the butter on it, which will gradually take on an amber hue. Serve the butter with the cauliflower puree.