Cauliflower puree

• 12 ounces cauliflower florets
• 1 ounce butter
• 3 ounces light cream (half&half)
• salt and black pepper to taste

1. Melt the butter in a saucepan and saute the cauliflower for 4 minutes.
2. Add the cream, cover and let the cauliflower cook for another 4 minutes until very tender.
3. Season well with salt and freshly ground black pepper.
4. Toss the lost into a food processor or blender and process into a very smooth puree.
5. Taste and adjust the seasoning.
6. Return the puree to the saucepan and adding a bit of boiling water if the mixture is too thick.
7. You should be able to push it through a squeeze bottle.

cauliflower, butter, light cream, salt

Taken from recipeland.com/recipe/v/cauliflower-puree-54787 (may not work)