Cauliflower puree

For a garnish, saute a few sliced cauliflower florets in a bit of butter until tender and lightly golden.

1 head (1 3/4 pounds) cauliflower, stem and tough stalks trimmed, florets roughly chopped

1 cup water or chicken stock, preferably homemade

2 to 3 tablespoons sour cream

1 tablespoon unsalted butter, softened

Coarse salt and freshly ground pepper

• Combine the cauliflower and water or stock in a medium saucepan, and bring to a boil over high heat. Reduce heat to a simmer, and cook until the cauliflower is very tender, about 10 minutes.
• Using a slotted spoon, transfer the cauliflower to the bowl of a food processor. Process until smooth, adding 1 to 2 tablespoons cooking liquid, 15 to 20 seconds. Add the sour cream and butter, and process 5 to 10 seconds more. Season with salt and pepper. Serve hot.

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