Cauliflower puree

1 serving


Cabbage head is cut into parts, washed several times in running water, put in slightly salted boiling water and boiled. When the cabbage is soft, they recline it in a colander and let the decoction drain completely. Then the cabbage is kneaded in a bowl until it turns into fine-grained porridge. Then one proceeds with lowering into boiling milk, adding pieces of butter erased with flour, stirring continuously and finishing. You can add a piece of butter to a plate of hot puree, which is almost impossible to spoil any dish.