Cut the larger florets in half or quarter so they're all about the same size. Tip: Try to cut the potatoes slightly smaller than florets or at least the same size so they cook evenly. Cauliflower cooks faster than potatoes so cutting potatoes smaller makes up for this and helps them cook about the same amount of time.
There are two ways you can make this recipe - boil or steam the veggies. Steaming does give better results in terms of flavor and more nutrients remain in the veggies this way.
Method 1 - Boil them. Add them to a medium pot with boiling water along with chopped potatoes.
Cook for 8-10 minutes until soft. Vegetables are ready when you can pierce a knife in easily and without resistance.
Method 2 - Steam them. If you have a steamer just follow the manufacturer's instructions for steaming the veggies. With most brands, it usually takes about 20 minutes. Continue with the instructions below.
Meanwhile, in a small saucepot over medium heat, melt 2 tablespoons of butter and add garlic. Saute for half or a minute until fragrant.
Melt in the remaining butter, add milk, Vegeta seasoning, with salt. Simmer on low heat for 5 minutes.
When vegetables are cooked through, drain them well and let steam for at least 5 minutes (this will also help to avoid watery texture).
Transfer vegetables to a food processor or a large bowl (if using a handheld immersion blender.)
Add milk mixture gradually and blend until the vegetables turn into smooth and silky puree. You may not need to use all of the milk.
Adjust salt and pepper to taste.
Transfer to a serving bowl, drizzle with melted butter or oil and garnish with parsley, black pepper.
Serve as a side dish with anything!