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Ingredients
- 1 head cauliflower, 2 to 2-1/2 pounds
- 3 tablespoons unsalted butter
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Details
Servings 4
Adapted from epicurious.com
Preparation
Step 1
Preparation
Pull the florets off the head with your fingers, using a knife when you need to. Break or cut the florets into smaller, regular pieces (about 1 1/2 inch). Steam with 1 inch water abotu 15 minutes until knife inserts easily, but cauliflower is not mushy.
Dump about half of the cauliflower into a food processor. Measure out 3/4 cup of the steaming liquid, and pour in about 1/4 cup; purée until smooth. Now dump the rest of the cauliflower on top, add about 1/3 of the remaining liquid, and purée again - - as little as you can get away with until smooth. With the motor running, process in the butter, salt, and pepper through the feed tube. Taste for seasoning and serve hot. (You can reheat over low heat in the same pan if you're not eating immediately.)
Note: Can add TB Colman's English mustard powder, or curry powder, grated Parmigiano, crumbled blue cheese, or a chopped fresh herb.
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