So simple – cheap too!
Serves 6
Ingredients:
25 g butter
1 kg cauliflower, separated into florets.
1 large onion, chopped
1 teaspoon sea salt
1 1/2 litres boiling water (don’t use stock)
olive oil
Melt the butter in a large pan and cook the onion over a low heat for 10 minutes until softened.
Add the cauliflower, salt and water.
Put the lid on and cook for 20 minutes.
Blend to a smooth consistency.
Return to the pan to reheat before serving. Thin with a little more water if the consistency is too thick – careful though as it needs substance.
Serve with a swirl of fruity olive oil
