Never in a million years did I think that I would be replacing mashed potatoes with cauliflower puree at Thanksgiving but we will be this year. This puree is silky, creamy, and delicious. Best of all, we made the switch from potatoes to cauliflower a few months ago and my kids still haven’t noticed.
1 head of cauliflower
2 T butter (preferably Kerrygold)
salt and pepper
Cut the cauliflower into florets. If your cauliflower came with leaves, cut them into 1/2 inch pieces. Steam your cauliflower florets and leaves in a pot fitted with a steam rack. I did this in my rice cooker and it took about 20 minutes. Once your cauliflower is fork tender, drain the steaming liquid, and place the cauliflower in a food processor with the butter and puree until smooth. Season with salt and pepper to taste.