Cauliflower Puree


  • 1 onion, chopped
  • 1/4 cup butter
  • 1 medium head cauliflower, cut into pieces
  • 4 cloves garlic, peeled
  • 3 cups milk
  • salt and pepper, to taste



  1. In a large saucepan over medium heat, soften the onion in 30 ml (2 tablespoons) butter.
  2. Add the cauliflower, garlic and milk. Season with salt and pepper. Bring to a boil.
  3. Reduce the heat, cover and simmer gently until the cauliflower is tender, about 15 minutes.
  4. Drain well, setting aside the liquid for another use.
  5. In a food processor, purée the cauliflower with the remaining 30 ml (2 tablespoons) butter and no more than 60 ml (1/4 cup) of the cooking liquid. Adjust the seasoning.

Source Ricardo and Friends

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