-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.