200 g cauliflower - about half a cauliflower
25 ml brandy
100 ml skimmed milk
1 vegetable stock cube
2 tsp black peppercorns – 4 tsp makes it *really* hot!
Salt
Chop the cauliflower (200g) into individual florets
Bring a pan of salted water to the boil
Add the cauliflower to the boiling water and cook for approximately 20 minutes, until the cauliflower is soft - you need to cook the cauliflower more that you would if you were serving it to eat whole. It needs to be very soft, otherwise the finished sauce may be lumpy
Once the cauliflower is soft, drain and then purée with a blender or food processor
Crack the black peppercorns in a pestle and mortar ( or put them in a plastic bag, wrap in a tea towel, and hit a few times with a rolling pin) - you want to make sure that the peppercorns are cracked, but do not over-grind otherwise the sauce will lose its intense peppery flavour.
Into a heated saucepan, add the brandy and cook for a few seconds
Add the milk, vegetable stock cube, black peppercorns and puréed cauliflower
Season with salt
Ensure that the sauce is heated through, then serve