Ingredients:
- 1 medium sized cauliflower (or half a large one) with outer leaves removed
- one small onion, diced
- 2 cloves of garlic, crushed
- 100 grams of butter
- 250 mls of chicken stock or vegie stock or even water
- milk-to cover
- salt and pepper to taste
- A “splash” of cream-optional
Cauliflower
Method:
- Cut the cauliflower into approx one inch florets
- Saute the onion and garlic in the butter until softened
- Add the florets and stir through the garlic/onion mixture for a few minutes
- Add the stock and enough milk to cover the florets
- Season with salt and pepper
- Bring the mixture to the boil and then let it simmer for 20-30 mins. (florets will be tender)
- Using a handy stick blender, whizz everything up until you have a nice smooth consistency
- Add a splash of cream to achieve a lovely, extra smooth, velvety texture
- Serve with a generous amount of grated Parmigiano Reggiano on top.
