The ingredients
- 1 cauliflower
- 4 tbsp of Régilait semi-skimmed powdered milk
- 2 tbsp of grated Parmesan cheese
- 1 tbsp of olive oil or melted butter
- About 10 sprigs of chives
Preparation
- Separate the cauliflower into small florets.
- Bring a large saucepan of salted water to the boil. Add the florets of cauliflower and cook for about 15 minutes, or until tender.
- Carefully drain them.
- Mix the cauliflower, Parmesan and powdered milk together.
- Add the finely chopped chives and blend well. Taste and adjust seasoning if necessary.