Summary

Ingredients

• 1 head cauliflower
• 5 medium potato (s), boiled
• 1 medium onion (s)
• 1 liter broth
• salt and pepper
• 100 ml milk

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Instructions

1. Cut the onion into small pieces and sauté, add the cleaned cauliflower florets and deglaze with the stock. Cook, about 8-10 minutes, until the cauliflower is tender. Add the boiled potatoes (ideally also leftovers from the day before) and season the whole thing with salt and pepper to taste. Add the milk, puree everything coarsely or finely, season again to taste.