Creamy Cauliflower Puree
Source: combination of recipes
1 head cauliflower, separated into florets
1/4 cup heavy cream (or buttermilk for lighter version)
1 T butter
1/4 tsp salt, or to taste
opt: 1/4 cup fresh grated parmesan
Boil cauliflower until tender, drain.
Return to pot and add cream, butter and salt, puree using immersion blender.
Stir in optional parmesan cheese.
Makes 4 servings
For a twist, cook a few cloves of crushed garlic with the cauliflower.