Cauliflower Puree with Fresh Chives

Rinse, core and cut in small florets the cauliflower. Chop the onion and garlic. In a heavy based saucepan heat the butter over medium heat. Add the cauliflower and stirring frequently cook to sweat for 5 minutes. Season with salt and freshly ground pepper. Add the chopped onion and garlic, stir and cover with the milk. Simmer until the cauliflower is fork tender - that is for about 10 minutes. When ready, using a slotted spoon transfer the cauliflower directly in a food processor. Add mustard and whizz until creamed, adding some of the milk to correct the consistency if necessary. Adjust the seasoning and transfer to a serving bowl. Finish with chopped chives.