Rinse your cauliflower and cut off the cauliflower heads. If they are large, cut them into smaller pieces.

The smaller the pieces, the quicker they can be cooked until tender and soft.

I always use the rule of thumb: 1/3 milk, 1/3 cream, and 1/3 water for the liquid in which I cook purees.

The size of your pot determines how much liquid to use. The cauliflower pieces should be covered.

Bring the liquid to a boil while stirring and then lower the heat.

It should be cooked until they are tender, which typically takes 15-20 minutes.

When they are tender, drain (and save) the liquid and the tender cauliflower pieces are ready to be blended.

I usually use an immersion blender, either directly in the pot or in a tall cylindrical container.

Add a little of (about 0.5-1 dl) the liquid and blend. Gradually add a bit of liquid while constantly whisking. If you want a slightly richer-tasting puree, just add a bit of butter during blending – I didn’t do this in this recipe.

Continue until you have a smooth puree, which now needs to be seasoned. Typically, I give it a good amount of salt and a bit of lemon juice, vinegar, and pepper (preferably white).

This one got a good amount of lemon juice as it was supposed to be tangy.

Your puree is now ready to serve.