Cauliflower Puree - cooking recipe

Ingredients

500 g cauliflower
1 liter chicken stock
125 ml cream
salt
pepper

Preparation

Cut up cauliflower into small florets and place in a pot.
Add the stock, bring to the boil, reduce heat and cook until tender.
Drain stock (reserving for future use if preferred), season with salt and pepper, add the cream and puree using a stick mixer or blender.
Serve.