Puree of Cauliflower With Curry

• 12-pound head cauliflower (untrimmed)
• 2 tablespoons unsalted butter, softened, plus more to taste
• 2 teaspoons hot curry powder (like Madras)
• 1/2 teaspoon salt
• 18 teaspoon ground white pepper
• Heavy cream (optional)

1. Trim off leaves and cut out central core of cauliflower; break into florets.
2. Peel the core and slice.
3. Halve the florets lengthwise.
4. Bring 1/2 cup water to a boil in a 2-quart saucepan over medium heat, add the core and florets and cook, covered, until tender, about 5 minutes.
5. Drain the cauliflower pieces, reserving cooking water, and place in food processor.
6. Add 1/4 cup cooking water, butter, curry powder, salt and pepper and puree to desired consistency, adding more cooking liquid or more butter, if desired.
7. (I like this puree a bit rough, but you can puree until smooth and add a bit of heavy cream for a richer and more elegant looking puree.)
8. Check for seasonings and serve immediately or turn puree into a gratin dish and reheat in a 250-degree oven when ready to serve.

cauliflower, unsalted butter, curry, salt, ground white pepper, heavy cream

Taken from cooking.nytimes.com/recipes/8381 (may not work)