2) Meanwhile, combine the remaining cauliflower, milk and half a tsp of salt in a medium saucepan over a medium heat. Bring the mixture to a simmer, cover, and cook until the cauliflower is tender, about 20 to 25 minutes.
3) Strain the cauliflower from the milk mixture, reserving both. Transfer the cauliflower to a blender. Add the butter, remaining salt and half the reserved milk liquid. Secure the top on the blender and puree the mixture until smooth.
4) If the mixture is too thick, thin it by adding some of the remaining liquid. Season to taste. Serve the mixture in a large serving bowl topped with the caramelised florets and chives.