Creamy Cauliflower Puree

• 1 large head cauliflower, cut into medium florets
• 2/3 cup reduced-sodium chicken broth
• 1 tsp. dried tarragon
• 1/2 tsp. salt and 1/4 tsp. pepper
• 2/3 cup whole or 2% evaporated milk

1. Put cauliflower and chicken broth in a 5 1/2 quart Dutch oven. Cover and turn burner on high. Steam until cauliflower is tender and broth has almost evaporated, about 10 minutes.
2. Transfer cauliflower to a blender; add tarragon, salt and pepper. Remove pop-out center and, with motor running, pour in evaporated milk, stopping blender once or twice to stir in any cauliflower chunks (using rubber spatula), until puree is silky smooth. (Puree can be refrigerated up to 3 days and rewarmed in microwave.)
3. MAKES ABOUT 4 CUPS, SERVING 8 PER SERVING: 46 calories, 4g protein, 8g carbohydrates, 1g fat, (0g saturated), 2mg cholesterol, 3g fiber, 204mg sodium

head cauliflower, chicken broth, tarragon, salt, milk

Taken from www.epicurious.com/recipes/member/views/creamy-cauliflower-puree-50009256 (may not work)