Active Time

　　15 min

　　Total Time

　　30 min

　　The leftover cooking liquid makes the perfect base for a soup or white sauce.

　　This recipe is an accompaniment for Rack of Lamb and Roasted Cabbage with Cauliflower and Date Purées .

　　

Ingredients

Makes 4 side-dish servings

　　1 quart half-and-half

　　1 head cauliflower (2 pounds), cut into 1-inch-wide florets

　　1 teaspoon kosher salt

　　1/8 teaspoon white pepper

　　

Special Equipment

parchment paper

　　

Step 1

Bring half-and-half with cauliflower, covered directly with a round of parchment paper, just to a boil in a 3-quart heavy saucepan over moderate heat, then reduce heat and simmer until cauliflower is tender, 10 to 12 minutes.

　　

Step 2

Transfer cauliflower with a slotted spoon to a blender and blend with 1/4 cup cooking liquid until smooth (use caution when blending hot liquids), then add salt and pepper. Reheat over low heat, stirring occasionally, before serving.