Cauliflower Purée

from Bent Stiansen's Norwegian cookbook, Stiansen Inviterer til Fest
via Irene Tibbits

serves 6 to 8

1 cauliflower head, cut into florets
1 cup milk
7 tablespoons butter, cubed
1/2 teaspoon salt
white pepper
3 1/2 ounces blanched almonds, coarsely chopped and toasted in pan till they are light brown

Place cauliflower in pan with milk and water enough to cover; cook for 20 minutes until cauliflower is soft. Drain and then whisk with butter until cauliflower has reached a coarse consistency. Add salt and pepper to taste; sprinkle with almonds.

This is a nice substitute for potatoes. It goes very well with the Oven Baked Salmon or Trout with Parsley and Horseradish Sauce.