- About 1 ¼ cauliflower heads, broken down into florets
- 4 cups milk
- ¼ pound butter
- 4 grams salt
- Sweat cauliflower in olive oil in a large saute pan over medium head.
- Once softened add heavy cream just to cover.
- Cook slowly until the cauliflower is very soft.
- Place contents in a blender and puree, adjust seasoning with salt.