fvrubin
1y ago
I use this method: core a head of cauliflower. Put it in a steamer basket that fits in a large and wide soup pot or Dutch oven. Add enough water to come up to the bottom of the steamer without touching the cauliflower. Cover and steam until I knife easily pierces the center. Remove from heat, cut into 1-2 “ pieces and immediately put in food processor bowl along with 1 tbs butter. 2 tbs Parmesan, about 1/4 c heavy cream and minced garlic to taste. Process until smooth, stopping to scrape down bowl. This produces a thick and velvety purée and prevents a watery mess. You could use water or broth instead of cream but add by the tablespoon and only enough to bind.
