It's as if nature is playing a cruel trick on me - the vegetable I am the least fond of eating is the one I seem most adept at growing. Despite barely any attention, small white clouds appear in my garden that within a few days grow into huge, tight bundles of whiteness.
Last season I discovered there's only so much cheese in the world with which to sauce a cauliflower. This year I've found a much more refined and magical solution - cauliflower puree.
It's thanks to a recipe I've adapted from my prized French Cafe Cookbook and it goes perfectly with sauteed scallops, a pan-fried piece of fish, heck, even a decent piece of steak. Try it, you'll be on cloud nine.
Pureed Cauliflower
1. In a decent saucepan, saute half a chopped onion with 2 tablespoons of butter until it's soft but not coloured.
