-Cut the core out of 1 head of cauliflower and break it into florets.

-Steam the cauliflower over high heat for about 15 minutes, then reserve cooking water.

-Put about ½ of the cooked cauliflower into a food processor.

-Measure out ½ cup of the reserved steaming liquid and pour in ¼ cup at a time. Puree until smooth.

-Now put the rest of the cauliflower in and add a little more of the water (you want to use as little water as possible).

-Puree until smooth and then add the following:

2-3 TBS pasture butter

1 tsp Celtic sea salt

¼ tsp ground black pepper

-Stir and serve warm.