Cauliflower Puree (this serves 12 people)
125g (Half a 250g) Tararua Lite Creme Fraiche
salt and pepper
Steam or lightly boil the cauliflower till just tender -- add the creme fraiche and blitz with you kitchen whizz. We used the new Kenwood Triblade and it worked a treat.
Season well - you will use about 1 tsp salt for a whole caulifower - maybe more - remember the pepper! You can add chopped parsley to the mix but we left it au natural.
Serves with garlic mash and lamb shanks!!!