We’ve been served versions of this in a couple of different restaurants, so decided to try it ourselves because it is so delicious. It works brilliantly with fish (see Mediterranean Fish Parcels and Pan Roasted Scallops with Cauliflower Puree, Black Pepper Oil and Sherry Caramel). You will need a liquidiser

1 cauliflower, cut into small florets (removing main stems)

75g butter

Milk, enough to nearly cover

1 shallot, peeled and studded with two cloves

1 bay leaf

Salt and pepper

30g grated light cheddar cheese (or less if using full fat cheese)

• Slowly melt the butter in a large pan. Then add the cauliflower florets, season with salt and pepper and gently sweat for about five minutes, stirring all the time

• Add the onion and bay leaf. Stir for a minute or so, then add enough milk to barely cover the cauliflower (probably 150ml depending on the pan). Put the lid on, and simmer until the cauliflower is just soft, about 6-8 minutes

• Discard the bay leaf and shallot. Using a slotted spoon, place half of the cooked cauliflower into the liquidiser. Add half of the cheese, and 2 tablespoons of the milk and blend until very smooth. (You may need to add more milk to correct the consistency). Spoon into a small saucepan

• Repeat this process with the second half of the cauliflower, cheese and milk. Add to the saucepan and adjust the seasoning. Reheat when all other parts of the meal are ready to serve