Yield: About 3 cups (4 servings)
Prep Time: 20 min Cook Time: 20 min
1 large head of cauliflower, trimmed and cut into florets
1/2 cup nonfat milk (or 2% or half & half cream for more rich flavor)
1 large garlic clove, smashed
2 tablespoons salted butter (plus or minus, to suit your taste)
salt and pepper, to taste
1. Place cauliflower florets in a steamer basket, with an inch of water in a large pot (lid on top). Bring to a boil, then reduce to simmer and steam until the cauliflower is very tender- about 20 minutes. A fork stuck through should glide through easily.
2. While the cauliflower is cooking, prepare the milk. Place the milk in a microwave safe bowl (can do in a small pan on the stove too). Add garlic and butter and bring just to a boil. Remove from heat and let sit.
2. Place the steamed cauliflower into a food processor or a blender with pureeing capability. Spoon out the garlic from the milk mixture and discard. Pour the milk mixture into the bowl of the food processor and process until the cauliflower is completely pureed. Spoon into a bowl and season with salt and pepper, as desired.