Cauliflower purée Recipe
- 2 heads of cauliflower, cut into florets
- 150g/5½oz butter
- milk, to cover
- ½ onion
- 4 cloves
- 2 bay leaves
- salt and pepper
- small bunch fresh chives, finely chopped
- Gently cook cauliflower in butter for a few minutes to sweat then season well. Barely cover with milk and add the onion, studded with cloves and bay leaves. Simmer until the cauliflower is just soft.
- Remove the cauliflower from the milk and purée in a food processor, adding a little of the milk to correct the consistency if necessary. Season and finish with chopped chives.
