1 onion, chopped
1/4 cup butter
1 medium head cauliflower, cut into pieces
4 cloves garlic, crushed
3 cups milk
Salt and pepper to taste
In a large saucepan over medium heat, soften the onion in 2 tablespoons of 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 aside the liquid. In a food processor, purée the cauliflower with the remaining 2 tablespoons of butter and a 1/4 cup of the cooking liquid. You can substitute milk or cream.
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