Cauliflower puree with goat cheese

A tasty puree, which mixes cauliflower potatoes and butter and goat cheese. A delight. Components Facet dish For four folks 800 g of cauliflower 400 g of floury potatoes three cloves of garlic salt 5 sprigs of thyme 1 liter of milk nutmeg pepper from the pepper mill 100 g gentle goat's cheese with a flowery rind, e.g. Picolin 2 tablespoons of butter or goat's milk butter Learn how to proceed Preparation: approx. 30 minutes Divide the cauliflower into rosettes, take away the woody components of the stem and reduce it into slices. Lower the potatoes into cubes. Boil the greens and garlic in loads of salted water till they're nicely cooked. Drain and let it evaporate. Take away the thyme leaves from the stems. Put them within the pot with the milk and warmth up. Season with a little bit nutmeg and pepper. Chop the cheese. Add the greens, half the butter to the milk and mash every part nicely. Incorporate the cheese. Season the cauliflower puree with salt. Earlier than serving ...