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

Directions

1. Cut the cauliflower into approx one inch florets

2. Saute the onion and garlic in the butter until softened

3. Add the florets and stir through the garlic/onion mixture for a few minutes

4. Add the stock and enough milk to cover the florets

5. Season with salt and pepper

6. Bring the mixture to the boil and then let it simmer for 20-30 mins. (florets will be tender)

7. Using a handy stick blender, whizz everything up until you have a nice smooth consistency

8. Add a splash of cream to achieve a lovely, extra smooth, velvety texture

9. Serve with a generous amount of grated Parmigiano Reggiano on top.

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