Cauliflower Purée

Ingredients

1 teaspoon unsalted butter
2 tablespoons heavy cream
½ teaspoon salt
¹/₃ cup chicken broth
1 garlic clove
½ pound cauliflower florets

Simmer cauliflower, garlic, broth, and salt in a small saucepan, covered, until cauliflower is very tender, about 10 minutes. Purée mixture with cream and butter in a food processor until smooth (use caution when blending hot liquids), or mash with a potato masher or a fork.

View full recipe at Epicurious

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Variations on Cauliflower Purée

Cauliflower Puree
- 2 tablespoon(s) unsalted butter
- 1 2-pound head of cauliflower
- Kosher salt and freshly ground pepper
- 1 tablespoon(s) extra-virgin olive oil
Cauliflower Purée
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
- 3 tablespoons unsalted butter
- 1 cauliflower, 2 to 2 1/2 pounds
Cauliflower Purée
- 1 quart half-and-half
- 1 cauliflower
- 1 teaspoon kosher salt
- parchment paper
- 1/8 teaspoon white pepper