Cauliflower cream

Approach

1. 1

   Clean away the green leaves (they can be used for something else, so don't throw them away) and any brown spots. Then divide the head into evenly sized pieces.
2. 2

   Fry the cauliflower in a wide pot together with 2 tbsp butter
3. 3

   Let the cauliflower become tender and brown before adding cream and milk, until it covers the cauliflower. Bring to a boil and let it simmer until the cauliflower is completely soft. Stir occasionally so it doesn't burn at the bottom of the pot.
4. 4

   Strain off some of the cream-milk mixture, and blend the cauliflower until smooth in a blender, or using an immersion blender. If the cream becomes a bit thick, you can use some of the cream-milk mixture to thin it out. Season to taste with salt.
5. 5

   Once you have a smooth and nice cauliflower cream, it's done. For a richer and more nutty flavor, brown butter (beurre noisette) can be added, and sour cream can be added for a tangier and fresher flavor.