Ingredients:

  • 1 large head cauliflower (approx. 800g), cut into small florets
  • 2 cloves garlic (approx. 10g), peeled and smashed
  • 500 ml low sodium vegetable or chicken stock
  • 250 ml whole milk
  • 45g unsalted butter, cold and cubed
  • 5g fine sea salt
  • 1g white pepper
  • 2g fresh thyme leaves, minced

Instructions:

  1. Place the cauliflower florets and smashed garlic into a large heavy-bottomed saucepan.
  2. Cover the cauliflower with the vegetable stock and milk. Bring to a boil over medium-high heat.
  3. Reduce heat to a simmer and cook for 20 minutes, or until the cauliflower is completely tender and falling apart.
  4. Drain the cauliflower and garlic thoroughly in a colander, discarding or reserving the liquid for another use.
  5. Return the drained cauliflower to the hot, empty pot over low heat for 60 seconds, shaking constantly to allow excess surface moisture to evaporate.
  6. Transfer the hot cauliflower to a high-speed blender. Add the cold cubed butter, sea salt, and white pepper.
  7. Blend on high speed until the mixture is perfectly smooth and emulsified. Garnish with fresh thyme before serving.