Hell's Kitchen rich and smooth Cauliflower purée, prefect for garnishing other dishes
light cream (half&half)
salt and black pepper
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.