• 3 cups (750 ml) cheddar cauliflower cut into florets or
• White cauliflower cut into florets

In a saucepan of salted boiling water, cook the cauliflower until very tender. Drain and set aside.

In a large skillet, soften the onion in the oil until translucent.

In a blender, purée the cauliflower and onion with the milk until smooth. Add tarragon or curry powder. Adjust the seasoning. Keep warm.

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