Cauliflower Purée

Ingredients

• 1 kg cauliflower. Around one head.
• Olive oil
• Salt
• Pepper
• 30 g salt
• One large onion
• Four garlic cloves
• Either
  • 250 ml of cream
  • 250 of chicken stock
  • half of each
• A spring of thyme

Steps

• Chop cauliflower
• Roast it with the oil until quite brown
• Slice onion
• On a sauce pan sautee the onion
• Slice garlic
• Add garlic to the onion pan
• Once the cauliflower is ready, add it to the onion
• Add cream/stock
• Add thyme
• Steer until golden
• Remove thyme
• Blend
• Check for salt and pepper