Ingredients

Directions

1. Remove the leaves and core from your cauliflower head. Cut it into roughly equal-sized florets so they cook evenly. Give them a good rinse under cold water.
2. Fill your large pot with water and add a generous pinch of salt. You want it to taste like the ocean. Toss in the smashed garlic cloves and bay leaf. Bring the water to a rolling boil, then add your cauliflower florets.
3. Cook for 12-15 minutes until the cauliflower is fork-tender. Like, you should be able to mash a floret easily against the side of the pot.
4. This is where most people mess up. Drain the cauliflower in a colander and give it a really good shake. Let it sit for a minute to steam off excess moisture. Remove and discard the bay leaf and garlic cloves.
5. While the cauliflower is draining, warm your cream, milk, and butter together in a small saucepan over low heat. You don’t want it boiling, just warm enough that the butter melts completely.
6. Add the hot cauliflower to your blender or food processor. Pour in the warm cream mixture. Season with salt and white pepper.
7. Blend on high for 2-3 minutes. Don’t rush this step. Keep blending until it’s completely smooth with no visible chunks. Stop halfway through, scrape down the sides with your spatula, then blend again.
8. For restaurant-level smoothness, push the puree through a fine mesh strainer using your spatula. Press down firmly to push all the good stuff through, leaving just the fibrous bits behind.
9. Taste and adjust the seasoning. You might need more salt than you think. If it’s too thick, whisk in a little more warm cream or milk until you get the consistency you want. Transfer to a serving bowl, garnish with fresh chives if you’re feeling fancy, and serve hot.