Creamy Cauliflower Puree
 
 
Ingredients
  • 3 - 4 tablespoons butter, divided
  • 2 pounds cauliflower florets, from 1 large (about 3 pound) head of cauliflower, or 2 (16-ounce) packages frozen cauliflower, thawed
  • 2 cloves garlic, minced
  • 4 cups water
  • 1 teaspoon kosher salt
  • Ground black pepper, to taste
Instructions
  1. Melt 1 tablespoon butter in a 4-quart pot over medium-high heat. Add the cauliflower and garlic sauté, stirring occasionally, until the cauliflower has lightened in color, 3 to 5 minutes.
  2. Add water and salt and bring to a boil. Cover and cook until the cauliflower is tender, about 10 - 12 minutes.
  3. Drain the cauliflower. Place the drained cauliflower back in the hot pot and stir for a minute to boil off any excess water.
  4. Add the cauliflower and 2 tablespoons butter to a blender and puree (you may need to stop once or twice and stir the mixture to get it all pureed). Season with pepper and additional salt if needed. If you would like more creaminess, and an additional tablespoon butter. Serve hot.
Recipe by Allons-Eat! at https://www.allonseat.com/creamy-cauliflower-puree/