Cauliflower Purée

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   Serve with pork, beef or chicken.