Ingredients

• 4 red peppers, quartered, seeds removed, cut into big chunks
  
• 1 head of garlic, top cut off
  
• 1 head of cauliflower, cut into florettes
  
• 1 cup milk
  
• 1 cup cooking liquid retained from cooking cauliflower
  
• ¹/₄ cup chopped parsley
  
• 3 splashes olive oil