Cauliflower Puree

• 1 head (1 3/4 pounds) cauliflower, stem and tough stalks trimmed, florets roughly chopped
• 1 cup water or chicken stock, preferably homemade
• 2 to 3 tablespoons sour cream
• 1 tablespoon unsalted butter, softened
• Coarse salt and freshly ground pepper

1. Combine the cauliflower and water or stock in a medium saucepan, and bring to a boil over high heat.
2. Reduce heat to a simmer, and cook until the cauliflower is very tender, about 10 minutes.
3. Using a slotted spoon, transfer the cauliflower to the bowl of a food processor.
4. Process until smooth, adding 1 to 2 tablespoons cooking liquid, 15 to 20 seconds.
5. Add the sour cream and butter, and process 5 to 10 seconds more.
6. Season with salt and pepper.
7. Serve hot.

head, water, sour cream, unsalted butter, salt

Taken from www.epicurious.com/recipes/food/views/cauliflower-puree-392812 (may not work)