Puree of cauliflower with roasted garlic

Roast the garlic in the oven. You can do this with up to 3 days in advance and save in the refrigerator until you are ready to use.

Put a big pot with water to boil. Boil the cauliflower cut on bouquets for 10-12 minutes.

Drain the water and place the cauliflower on a towel and dry the cauliflower completely before continuing.

In the bowl of a food processor combine cauliflower, milk, olive oil, rosemary, tomillo, roasted garlic teeth, salt to taste and a pinch of black pepper.

Make puree for 1-2 minutes or until the cauliflower puree is completely soft. Make sure you scrape the sides of the bowl every 20-30 seconds to guarantee a uniform puree.

If the cauliflower puree cooled too much, return it to the pot and heat it at the desired temperature.

It serves cauliflower mashed with a splash of olive oil and twigs of rosemary or thyme.