Creamy Cauliflower Puree With Fenugreek

• 2 large heads of cauliflower, cored and cut into even-sized florets
• 3 garlic cloves
• 6 cups milk
• 1 stick butter
• 1 1/2 tsps ground fenugreek leaves*
• chopped chives
• salt & freshly ground pepper

1. In a medium pot, bring cauliflower, garlic, a pinch of salt and milk up to a simmer. Do not boil. Simmer covered for 12-15 minutes or until cauliflower is very tender.
2. Strain cauliflower and garlic from milk mixture, reserving both. Melt butter with ground fenugreek in a small saucepot for 5 to 7 minutes.
3. Puree cauliflower in a blender with 1-1 1/4 cups of reserved milk and melted fenugreek butter, working in batches if necessary. Adjust milk amount based on desired texture of the puree. Season with salt and freshly ground pepper and garnish with chives.
4. *In order to grind the fenugreek leaves without any of the stems, place a small sieve over a paper towel. Add fenugreek leaves and crush the leaves between your fingers and/or against the sieve, itself. The ground fenugreek will fall through the sieve onto the paper towel.

cauliflower, garlic, milk, butter, fenugreek leaves, chives, salt

Taken from food52.com/recipes/6194-creamy-cauliflower-puree-with-fenugreek (may not work)