- 1 large cauliflower, cut into small florets
A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…
- 2 medium onions, roughly chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- about 1 litre milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- ground white pepper
Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…
- knob of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
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Put the cauliflower and onions in a large pan, then pour in enough milk to almost cover. Bring to a simmer and cook for 15-20 mins, or until the cauliflower is completely tender.
Using a slotted spoon, transfer the cauliflower and onion to a blender with a ladleful of milk, and blitz until smoothly puréed. Add more milk if you like, mixing to soften to your preferred consistency. Season with salt and pepper. (Can be made to this stage a day ahead. Keep chilled and reheat before serving.) Serve with a knob of butter melting on top.
Boosting the flavour
Add a few tablespoons of finely grated gruyère or emmental cheese while puréeing to transform this into cauliflower cheese cream.