Cut the cauliflower into florets and throw them into a large saucepan. Cover the cauliflower with milk and let it cook over high heat until the milk boils. Then simmer for 15-20mins until the florets are tender.
Take the saucepan off the heat and strain the cauliflower. Reserve some of the milk.
Add the cauliflower florets into a blender and blend it till nice and smooth. You may need to add some of the reserved milk to aid the blending. Season with salt and pepper.
Add the puree back into the saucepan over medium heat. Once the puree starts to bubble, the puree is ready to serve.
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