Velvety Cauliflower Purée

1. Pulse Cauliflower

Pulse the cauliflower in a food processor until it resembles the size of raw couscous.

2. Steam Cauliflower

Bring 0.5 cups of water to a boil in a medium saucepan over high heat. Add the cauliflower and steam for about 10 minutes, stirring occasionally with a rubber spatula to ensure even cooking. The goal is to make the cauliflower tender and to evaporate most of the water. Remove the lid and let it cook for an additional 5 minutes.

3. Process Cauliflower

Once the cauliflower is ready, process it in the food processor with 0.75 teaspoons of kosher salt until you achieve a thick consistency.

4. Add Olive Oil

Add 5 tablespoons of extra-virgin olive oil to the food processor. This will emulsify and thicken the purée, giving it a rich, velvety texture. If the purée is too thick, adjust the consistency by adding 3 to 4 tablespoons of water and processing again.

5. Season and Serve

Transfer the purée to a medium bowl and season to taste with fresh lemon juice, freshly ground black pepper, and additional salt if necessary. Serve immediately.