Cauliflower Purée

This creamy side dish from Martha Stewart is an excellent alternative to traditional mashed potatoes.

Ingredients:
1 head cauliflower, stem and tough stalks trimmed, florets roughly chopped
1 cup water or chicken stock
2-3 tablespoons mascarpone cheese
1 tablespoon unsalted butter, softened
Sea salt and fresh ground pepper

Method:
1. Combine cauliflower and water or chicken stock in a medium saucepan, and bring to a boil over high heat. Reduce heat to a simmer, and cook until cauliflower is very tender, about 10 minutes.

2. Using a slotted spoon, transfer cauliflower to the bowl of a food processor. Process until smooth, adding 1-2 tablespoons cooking liquid, 15-20 seconds. Add the mascarpone and butter, and process 5-10 seconds more. Season with salt and pepper. Serve hot.