Cauliflower: Puréed

Chunk the cauliflower to make this recipe. It will all be blended so it doesn’t have to be pretty, but remember that the smaller the pieces, the faster it will cook. This is also a perfect recipe to make in advance for a dinner party or a fast midweek meal. Just allow it to cool and then refrigerate; simply reheat on the stovetop or in the oven when you’re ready to eat. And purées freeze well, setting you up for a super-fast meal the next time around. This base recipe does have a good deal of cream, but don’t replace it with milk; the proteins will split with the long simmer and never become silky smooth.