Makes 3-4 cups.
Ingredients
1 head cauliflower, cut into 1-inch florets
1 medium Yukon Gold potato, cut into 1-inch cubes
3 ounces (6 tablespoons) unsalted butter
Salt and freshly ground pepper
Directions
Fill a nonreactive pot (see YouFood, at right, for more) with about 2 quarts of water. Add a tablespoon of salt, and bring the water to a boil. Add the cauliflower and potato, return to a boil and simmer about 30 minutes, until completely tender. Meanwhile, place the butter in a small saucepan and melt over medium heat. When the milk solids in the butter have turned a uniform light brown, transfer the butter to a small bowl to keep it from cooking further.
Drain the cauliflower and potato, and shake off any excess water. Transfer the vegetables to a food processor and puree well, at least 3 minutes and up to 5 minutes. Pour in the melted butter, being sure to add all the browned milk solids. Season to taste.
