Updated: Mar 25, 2019
You can use any type of unsalted butter but a cultured variety will give you a delicious tangy flavour. I've also used Earth Balance's vegan butter and it gave the puree an amazing uniqueness.
Serves 3 - 4
1/2 head of cauliflower
4 tbsp unsalted butter, melted
4 tbsp Mascarpone cheese
Ground white pepper
Good quality olive oil for drizzling
Preheat the oven to 325ºF.
Bring a pot of water to boil. Salt lightly.
Remove the stem from the cauliflower and reserve for another use. Cut the florets into 1-inch pieces. Boil until softened, about 5 minutes, then drain.
Place the cauliflower on a baking sheet. Bake for 4 - 5 minutes to dry out.
Puree the cauliflower, melted butter, and Mascarpone in a blender until the desired texture: from smooth to textured.
Season with salt and pepper and drizzle with olive oil before serving.