Whipped Cauliflower

1 large cauliflower or broccoli head
2 tbsp unsalted butter

Trim cauliflower and cut into similar-sized florets. Put florets in a pot and bring to a boil from cold water over medium-high heat. Boil for about 15 - 18 minutes until cauliflower is just tender. Be careful not to overcook or cauliflower will separate and fall apart. Drain.

Puree cauliflower while still hot with butter in a food processor until smooth and creamy.

Note: to store, refrigerate cooled cauliflower puree in an airtight container for up to 3 days, or fill ice-cube trays or larger containers to freeze for up to 3 months.