A very, very creamy and glossy puree made out of cauliflower. It tastes amazing and looks fancy as hell. If you want to show of without time, effort or skill, this is the way to do it.

Ingredients

Note: I only added the amounts in gram as a reference. other then the salt (that you should add based on taste at the very end) it really does not matter much.

• one cauliflower head (500g)

• milk (750g)

• 3 cloves of garlic

• 50g butter

• salt to taste

• bit of nutmeg

Instructions

Cut the cauliflower into smaller pieces. Add them to a pot and add milk until all of it is covered. Let that heat up and reduce to a simmer until the cauliflower is soft. You can totally overcook this at this point. Better too soft thatn still hard.

Next strain the cauliflower pieces, though do keep at least some of the liquid. You will add a bit of liquid while you blend until you reach the consistency you want. I would suggest to increase the amount slowly to not end up with soup instead of puree.

Once you have a creamy puree, add the butter while blending. This will resolve in a super creamy and glossy puree.

If you want to preserve this you can cool it down over an ice bath under constant stirring. I normally never do this though as it is currently winter I tried that method and it indeed works great.

The cauliflower puree is an amazing side dish for fish.