Cauliflower purée

Directions

Melt the butter in a saucepan and sauté the cauliflower for 4 minutes. Add the cream, cover and let the cauliflower cook for another 4 minutes until very tender. Season well with salt and freshly ground black pepper.

Toss the lost into a food processor or blender and process into a very smooth purée.

Taste and adjust the seasoning.

Return the purée to the saucepan and adding a bit of boiling water if the mixture is too thick.

You should be able to push it through a squeeze bottle.