cored, cut into small flowerettes and chop tender stalks
Fresh Ground Pepper
In a large sauté pan with straight edges, pour ½ inch water. Add the cauliflower and bring to a boil. Cover and cook for 8-10 minutes or until cauliflower is tender.
In the microwave, warm the milk and butter in a bowl.
Drain the cauliflower and place in a mixing a bowl. Add the warmed milk and butter, salt and pepper. Puree with a immersion wand or puree in a food processor. Garnish with chopped fresh chives.
Can be made up to two days ahead and reheat.