Cau­li­flower Puree

(serves four)

1 medi­um head cau­li­flower, sep­a­rat­ed into florets
1/2 stick butter
cream to taste
salt and pepper

In a large saucepan cov­er the cau­li­flower with water and sea­son with salt. Bring to a boil and boil high for 10 min­utes. Drain thor­ough­ly. With a hand blender, blend with but­ter and as much cream as you need to get the con­sis­ten­cy you want: less for thick, more for creami­er. Sea­son to taste.