Ingredients
1 large head of cauliflower
2/3 cup chicken or vegetable broth (see note in intro)
1 tsp dried tarragon
1/2 tsp salt and 1/4 tsp pepper
2/3 cup whole or 2% evaporated milk (I used regular milk, but probably was more fattening)
Preparation
Put cauliflower and broth in a 5 1/2 qt. Dutch oven. Cover and turn burner on high. Steam until cauliflower is tender and broth has almost evaporated, about 10 minutes.
Transfer cauliflower to a blender; add tarragon, salt and pepper. Remove pop-out center and, with motor running, pour in evaporated milk, stopping blender once or twice to stir in any cauliflower chunks (using a rubber spatula), until puree is silky smooth. Serve immediately.
