Recipe

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• 1 head cauliflower (750 g) or 1 1/2 lbs frozen cauliflower (750 g)
• 4 tbsp butter
• salt
• pepper

• 1 Remove tough core from base of cauliflower and break head into florets. Place in a microwaveable casserole. Add a couple of tablespoons of water, and cover with the casserole’s lid or another microwave-safe cover.
• 2 Cook on High for 10 to 12 minutes, or until quite tender but not yet sulfury smelling. (The cauliflower may also be steamed or boiled.).
• 3 Drain it thoroughly. Puree in blender or food processor.
• 4 Add butter and season to taste salt and pepper.