Creamed Cauliflower

Heat a pan and melt the butter, add the onions plus 2 tablespoons of water.  Slowly sauté until soft and lightly golden.  Meanwhile, process the cooked cauliflower into a purée.  Stir the puree into the cooked onion, add the crème fraiche, sea salt and pepper, nutmeg, allspice/cinnamon and lemon juice, taste to check the seasoning.


  • 25g butter
  • 1 small onion, peeled and finely chopped
  • 300g cooked cauliflower
  • 50g crème fraiche
  • Sea salt and pepper to taste
  • A few scrapes of nutmeg
  • ¼ teaspoon ground allspice or cinnamon
  • 1 teaspoon lemon juice