Cauliflower Puree

I forgot to post this last night.

Take as much cauliflower as you need. Wash it, trim it and divide it into small florets, in the usual manner. Steam the florets until tender. Transfer the steamed florets into the bowl of your food processor and moisten with cream and, extra virgin olive oil, add some reggiano parmeggiana and fresh cracked pepper and whirl away. If it looks dry, add more olive oil. When it is done, remove to your serving bowl and stir in a large clove of pressed garlic (for some reason garlic can take on a funny taste when subjected to the spinning blades of the food processor - I think it has to do with the heat and friction, but I am not quite sure and have not set up the proper experiment to decide what it is). Since the cream and stirring may have cooled the puree, go ahead and give it a blast in the microwave oven.

Even if you do not like cauliflower, you will probably like this, and it is super easy.