Ingredients
1 medium cauliflower, chopped into florets
60 ml milk
30 g butter
Salt, to taste
Pepper, to taste
1 tablespoon olive oil
¼ cup grated cheese (optional)
1 tablespoon chopped fresh herbs (like parsley or chives)
1 pinch of nutmeg (optional)
½ cup vegetable or chicken broth
Method
Begin by boiling a large pot of water. Add the cauliflower florets and cook for about 10 minutes or until they are soft.
Drain the cauliflower and return it to the pot.
Pour in the milk and add butter. Use a potato masher or blender to puree the mixture until it’s smooth.
Season with salt, pepper, and nutmeg if you’re using it. Stir well to combine all ingredients.
If desired, mix in cheese and fresh herbs for extra flavor. Serve warm.
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