This recipe was designed to show how salt can affect the finished item more than imagined, "how salt can reduce bitterness and enhance sweetness." Salt is added in increments, and again at the end until perfection is reached. 40 min 15 min prep

1 medium cauliflower 2 tbs unsalted butter 1/2 tsp curry powder 1/2 cup milk salt and pepper

1. Chop the cauliflower fairly small.
2. Discard core.
3. Cook the cauliflower in 1 tbs of the butter over medium heat until golden brown.
4. Add the curry powder.
5. Saute for five minutes, stirring regularly.
6. Add the milk and bring to the boil, stir regularly.
7. Add pinch of salt and generous pepper.
8. Drop the head, and simmer for six minutes.
9. Remove from the heat.
10. Taste.
11. Add a pinch of salt, and retaste.
12. When cool enough, process in a blender or food processor until smooth.
13. Strain.
14. Stir in the remaining butter.
15. Taste
16. Continuing tasting and salting until all traces of bitterness are gone, and the puree tastes flavorful and sweet.
17. Thin with milk, if necessary.