Source: Food & Wine, recipe by John Besh
adapted by http://theresalwaysthyme.blogspot.com
2 heads of cauliflower, cored and separated into florets
1 1/2 cups 1% milk
1/2 stick unsalted butter
Preheat the oven to 325°. In a large pot of boiling salted water, cook the cauliflower florets until tender, about 7 minutes. Or you can steam them in a microwave for 10 or 15 minutes until soft and tender. Drain well. Spread the cauliflower on a large rimmed baking sheet. Bake for about 5 minutes, to dry it out.
In a small saucepan, combine the heavy cream with the butter and some salt; bring to a simmer over moderate heat just until the butter is melted.
Working in batches, puree the cauliflower in a blender with the warm cream mixture; transfer the puree to a medium microwave-safe bowl. Season with more salt, if it needs it, and a bit of cayenne. Just before serving, reheat the puree in the microwave in 1-minute intervals, stirring occasionally.
The cauliflower puree can be refrigerated overnight and reheated in a microwave; stir occasionally.
*The original recipe called for 2 cups heavy cream and 1 1/2 sticks butter!