(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.
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