Cauliflower Puree

Absolutely delicious alternative to the old school Mashed Potato.

Ingredients

• 1/4 head cauliflower, broken into small florets then roughly chopped into chunks
• 1/2 – 1 cup full cream milk
• “glug” of cream
• 2 tablespoons butter
• salt and pepper

Method
Place cauliflower in a medium saucepan and cover with milk.
Bring to the boil then reduce heat until the milk is just bubbling.
Allow to cook until cauliflower is very tender when poked with a fork.
Remove pan from the heat and drain off the milk.
Using a fork, mash the cauliflower to break down larger chunks of vegetable.
Add your cream, butter, salt and a little pepper.
Using a stick mix/bar mix, puree your cauliflower until very smooth.
Taste your puree and add additional salt/pepper to suit your taste.

Serves 2 as a side dish