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Cauliflower puree

Jean-Christophe Novelli from Food Uncut
Creamy and subtly flavoured, Jean- Christophe Novelli's simple-to-make cauliflower dish rings the changes and has instant appeal...

Cauliflower puree

Method

1. Put the potato and cauliflower in a pan with the garlic and enough milk to cover. Season well and simmer until the vegetables are very soft. Drain off about three-quarters of the milk.

2. Add the butter. Process in an electric liquidiser until smooth - add a drop of truffle oil if you like. This puree goes well with beef daube.

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Serves: 4

Prep: 10 min
Cook: 20 min

Ingredients
200g waxy potatoes, peeled, coarsely chopped
200g Cauliflower, coarsely chopped
1 garlic clove, chopped
600ml Milk, approx
25g Butter
drop Truffle oil, optional
freshly ground salt and pepper