Cauliflower pure

From issue #4.
Photography by Photography by Simon Devitt.

    INGREDIENTS

    1⁄2 cauliflower, roughly chopped
    3 cloves garlic, peeled
    2 cups water or chicken stock
    1 teaspoon salt
    2 tablespoons cream

    METHOD

    Combine the cauliflower, garlic, water/stock and salt in a pot and bring to the boil. Simmer gently until the cauliflower is very tender, about 15 minutes. The chicken stock should have reduced by at least half.
    Purée in a food processor until smooth, add the cream and check the seasonings.

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