Ingredients:

Butter – 1/4 pound
Onion, small dice – 150 grams
Cauliflower – 764 grams
Milk – 600 grams
Butter – 1/8 pound
Xanthan gum – 1/4 teaspoon
Parmesan Cheese, grated 300 grams
Salt to taste

1. In a sauce pan melt 1/4 pound butter and add onions. Cook until onions have sweated – NO COLOR.

2. Add in Cauliflower and stir. Add milk. Cook until cauliflower has softened, but not become mushy.

3. Strain the mixture and add the cauliflower to blender.

4. Blend on high until the cauliflower has become a smooth puree, add liquid if needed.

5. Add in remaining 1/8 pound butter and Parmesan. Season with salt.

6. Add In Xanthan Gum

7. Cool and Store.

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