For a garnish, sauté a few sliced cauliflower florets in a bit of butter until tender and lightly golden.

　　

Ingredients

serves 4

　　1 head (1 3/4 pounds) cauliflower, stem and tough stalks trimmed, florets roughly chopped

　　1 cup water or chicken stock, preferably homemade

　　2 to 3 tablespoons sour cream

　　1 tablespoon unsalted butter, softened

　　Coarse salt and freshly ground pepper

　　

Step 1

Combine the cauliflower and water or stock in a medium saucepan, and bring to a boil over high heat. Reduce heat to a simmer, and cook until the cauliflower is very tender, about 10 minutes.

　　

Step 2

Using a slotted spoon, transfer the cauliflower to the bowl of a food processor. Process until smooth, adding 1 to 2 tablespoons cooking liquid, 15 to 20 seconds. Add the sour cream and butter, and process 5 to 10 seconds more. Season with salt and pepper. Serve hot.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.