{"id":1590,"date":"2019-10-31T11:19:15","date_gmt":"2019-10-31T11:19:15","guid":{"rendered":"https:\/\/www.haimangiato.com\/?p=1590"},"modified":"2019-10-31T11:19:15","modified_gmt":"2019-10-31T11:19:15","slug":"cauliflower-puree","status":"publish","type":"post","link":"https:\/\/www.haimangiato.com\/pl\/cauliflower-puree\/","title":{"rendered":"Cauliflower pur\u00e9e"},"content":{"rendered":"<p><strong>Serves 4:<\/strong><\/p>\n<ul>\n<li>1 large cauliflower (perfectly white and tender)<\/li>\n<li>400-600 ml of milk (depending on the size of the cauliflower)<\/li>\n<li>200 ml of double cream<\/li>\n<li>a pinch of nutmeg<\/li>\n<li>salt<span class=\"Apple-converted-space\">\u00a0<\/span><\/li>\n<li>white pepper (or use black instead)<\/li>\n<\/ul>\n<p>Clean the cauliflower from outer leaves and trim off its hard bottom.<\/p>\n<p>With a small knife separate the white inside cauliflower part into large florets and wash in cold water. Put them into a pan and cover with milk. Add a pinch of salt and cook on a small heat until the florets start to turn a little bit soft.<\/p>\n<p>In the meantime heat the cream in a separate pot. Drain well the cauliflower florets (once they are ready) and add them to the pan with the cream. Simmer for further 5 minutes (the cauliflower should be soft by now, if not allow more time to cook) and transfer the mixture into a food processor and blend until you obtain a smooth pur\u00e9e.<\/p>\n<p>Season the cauliflower pur\u00e9e with salt, some nutmeg and freshly ground pepper.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Serves 4: 1 large cauliflower (perfectly white and tender) 400-600 ml of milk (depending on the size of the cauliflower) 200 ml of double cream a pinch of nutmeg salt\u00a0 white pepper (or use black instead) Clean the cauliflower from outer leaves and trim off its hard bottom. With a small knife separate the white &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.haimangiato.com\/pl\/cauliflower-puree\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Cauliflower pur\u00e9e&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":1591,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[6],"tags":[],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/1590"}],"collection":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/comments?post=1590"}],"version-history":[{"count":0,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/1590\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media\/1591"}],"wp:attachment":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media?parent=1590"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/categories?post=1590"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/tags?post=1590"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}