Carolyn's Cauliflower Purée


Description

Carolyn's Cauliflower Purée

Ingredients

1  
head (1 3/4 lbs.) cauliflower (stem and tough stalks trimmed, florets roughly chopped)
3 clv
garlic (peeled)
2 c
chicken stock (or water, although stock is preferable)
3 T
unsalted butter (softened)
   
Coarse salt and freshly ground pepper

Instructions

Combine cauliflower, garlic cloves, and chicken stock or water in a medium saucepan, and bring to a boil over high heat. Reduce heat to a simmer, and cook until cauliflower is very tender, about 10-20 minutes.
Using a slotted spoon, transfer cauliflower to a blender or food processor. Process until smooth. (You'll probably want to add a little of the cooking liquid.) Add butter, and process a few seconds more. Season with salt and pepper, and serve hot.

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