Creamed Cauliflower with Garlic and Celery
1 large head cauliflower, cut into florets
1 celery stalk, quartered
3 garlic cloves, crushed
2 cups chicken stock
1 tablespoon unsalted butter
½ cup milk (or less depending on the size of the cauliflower)
¾ tablespoon cream
½ teaspoon kosher salt
¼ cup celery leaves, chopped
- Place the cauliflower, celery, garlic and chicken stock in a saucepan. Then, add enough water to cover. Bring to a boil over medium-high heat on the stove top. Cook until softened.
- Drain the liquid and then add the milk, butter, cream and salt. Using an immersion blender (food processor or blender), puree the cauliflower mixture until it is creamy and smooth.
- Top with chopped celery leaves and serve warm.