Actually, I have a bit of a problem with cauliflower. There’s always the potential, I think, when it is served in whole boiled pieces, that you could bite into it and get a mouthful of hot water….. Even making cauliflower cheese doesn’t really help. The cheese is OK, but underneath? Cauliflower.
Then one day I read about cauliflower puree. Smooth, tasty and delicious, apparently. Being curious about anything food related, I was willing to give it a try. I love to be proved wrong about food I say I hate and guess what? I was wrong about cauliflower! 
You need (obviously enough) a cauliflower, some cream, butter, salt and pepper.
Break, or cut the cauli into florets, making sure they are of an even size so that it cooks evenly
Put into a large pan of well salted water and bring to the boil. Putting half a lemon into the pan helps keep it white and just sharpens the flavour a little.
It won’t take long to cook at all, maybe 5 to 10 minutes. Check with a sharp knife to see that it is tender.
Drain it in the sink and let it dry slightly… all that steam escaping is water you don’t necessarily want in your puree.
Put the cauliflower florets in a bowl and with a hand stick blender, whizz it to a smooth puree – adding in a good knob of butter and some cream to enrich it and some salt and pepper to season it. Taste it.. it has a rich and earthy depth to it…..
Doesn’t that look just lovely? That turned me from a cauliflower loather to a cauliflower lover!
(One of my favourite ways to serve it is with black beluga or puy lentils and some roast lamb….
Just boil some lentils with some stock for extra flavour…. the drain…. and serve with the puree
A nice bit of roast lamb on the top and you have the perfect flavour and texture combination)
So there you have it.. take something you don’t like and make it into something you do like.
(I blame school dinners, I really do! )