Cauliflower Puree with Gruyere

• One 2-pound head of cauliflower, cut into 1-inch florets
• 2 ounces Gruyere cheese, coarsely grated (3/4 cup)
• 2 tablespoons unsalted butter
• 1 tablespoon extra-virgin olive oil
• Kosher salt and freshly ground pepper

1. In a large pot of boiling salted water, cook the cauliflower florets until tender, about 8 minutes.
2. Drain, reserving 3 tablespoons of the cooking water.
3. In a food processor, combine the hot cauliflower with the cheese, butter, olive oil and the reserved cooking water and process until smooth.
4. Season with salt and pepper and serve.

head of cauliflower, gruyere cheese, unsalted butter, extravirgin olive oil, kosher salt

Taken from www.foodandwine.com/recipes/cauliflower-puree-with-gruyere (may not work)