You can substitute celeriac or parsnip for cauliflower.
1 medium cauliflower head
50g butter
185ml thickened cream
Chop cauliflower florets off central stalk, discard stalk then slice florets finely. Heat butter and cream in a heavy-based pot, add cauliflower, mix well and cover with a lid. Simmer for about 35 minutes or until soft.
Puree until smooth and check seasoning. Store with baking paper on top to stop a skin forming.
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