To clarify the butter, place it in a very small saucepan over medium heat and melt it. Continue cooking until the milk solids separate and settle at the bottom. If any solids float to the top, skim them off with a spoon. I like to melt a whole stick of butter and clarify it this way, so I have clarified butter ready when I need it.

Cut the cauliflower into florets. You can also use the stem, but cut it into small pieces. Bring a pot with a little water to a boil, add the cauliflower, cover, and cook until the stems are tender. Drain the cauliflower. Heat a small skillet with the clarified butter, sauté the onion and garlic, then add to the cauliflower. Season with salt and pepper, and blend until smooth.

Add the parsley and mix well. Serve immediately.

Makes 1 serving
Calories: 139, Fat: 11.7 g, Carbohydrates: 8 g, Protein: 3 g