Cauliflower Purée
Cauliflower Purée
Ingredients
- 1 onion, chopped
- 1/4 cup (60 ml) butter
- 1 medium head cauliflower, cut into pieces
- 4 cloves garlic, peeled
- 3 cups (750 ml) milk
- Salt and pepper
Instructions
- In a large saucepan over medium heat, soften the onion in 30 ml (2 tablespoons) butter. Add the cauliflower, garlic and milk. Season with salt and pepper. Bring to a boil. Reduce the heat, cover and simmer gently until the cauliflower is tender, about 15 minutes. Drain well, setting the liquid aside for another use.
- In a food processor, purée the cauliflower with the remaining 30 ml (2 tablespoons) of butter and no more than 60 ml (1/4 cup) of the cooking liquid. Adjust the seasoning.
- Serve with pork, beef or chicken.
Cauliflower Purée