# What You Need:
→ Vegetables
01 - 1 large head cauliflower (approximately 2 lbs), cut into florets
02 - 4 garlic cloves, peeled
→ Dairy
03 - 3 tablespoons unsalted butter
04 - 1/4 cup heavy cream (or half-and-half for lighter version)
05 - 1/4 cup grated Parmesan cheese (optional)
→ Seasonings
06 - 1/2 teaspoon salt, plus additional to taste
07 - 1/4 teaspoon freshly ground black pepper
08 - 2 tablespoons chopped fresh chives or parsley (optional garnish)
# How-To:
01 - Bring a large pot of salted water to a boil. Add cauliflower florets and garlic cloves. Simmer until cauliflower is tender, about 12 to 15 minutes. Drain thoroughly.
02 - Transfer cauliflower and garlic to a food processor or blender. Add butter, cream, Parmesan if using, salt, and pepper.
03 - Process until mixture is smooth and creamy, pausing to scrape down sides as necessary. Taste and adjust seasoning accordingly.
04 - Transfer the puree to a serving dish. Garnish with fresh chopped chives or parsley if desired. Serve immediately.
