Cauliflower Puree

• 1 quart half-and-half
• 1 head cauliflower (2 pounds), cut into 1-inch-wide florets
• 1 teaspoon kosher salt
• 1/8 teaspoon white pepper
• Special equipment: parchment paper

1. Bring half-and-half with cauliflower, covered directly with a round of parchment paper, just to a boil in a 3-quart heavy saucepan over moderate heat, then reduce heat and simmer until cauliflower is tender, 10 to 12 minutes.
2. Transfer cauliflower with a slotted spoon to a blender and blend with 1/4 cup cooking liquid until smooth (use caution when blending hot liquids), then add salt and pepper.
3. Reheat over low heat, stirring occasionally, before serving.

cauliflower, kosher salt, white pepper, parchment paper

Taken from www.epicurious.com/recipes/food/views/cauliflower-puree-230767 (may not work)