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  • 2 heads of cauliflower

  • milk

  • salt & pepper


  • 1.

    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.

  • 2.

    Take the saucepan off the heat and strain the cauliflower. Reserve some of the milk.

  • 3.

    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.

  • 4.

    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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