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Sole, Cauliflower & Witlof Puree


  • 150 g Sole Fillet (approximately 2 fillets with skin off and bones removed)
  • 2 cups roughly chopped cauliflower
  • 1 witlof
  • a few sprigs of parsley
  • zest of one lemon and a little squeeze of lemon juice


  • Add all ingredients to a steamer basket except the lemon juice and cook until the vegetables are tender and the fish is cooked through. About 15 minutes
  • Once cooked add to a blender with a squeeze of lemon juice and puree until smooth
  • Serve warm, freeze remainder


Makes approximately 8 x 60 ml portions