- 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…
- ground white pepper
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- knob of butter
Butter is a dairy product made from separating whole milk or cream into fat and…
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 flavourAdd a few tablespoons of finely grated gruyère or emmental cheese while puréeing to transform this into cauliflower cheese cream.