1 head cauliflower, trimmed and cut into small florets (about 6 to 7 cups)
2 tablespoons butter or olive oil
Bring a large pot of salted water to a boil. Add cauliflower and cook about 10 to 15 minutes until very tender. Reserve about 1/4 cup of cooking liquid. Drain cauliflower well. Transfer cauliflower to a food processor. Add butter and water, about a tablespoon at a time, and puree until smooth and desired consistency. Season with salt and serve warm.