Step 1

Add cauliflower florets, stock, and salt to a medium saucepan. Cover and place on the stove over medium-high heat. Cook for ten minutes.

Step 2

After ten minutes, give cauliflower a stir. Re – cover and cook for ten minutes more or until cauliflower is very easily pierced with a fork.

Step 3

Turn off the heat and leave the covered pot on the stove for an additional ten minutes.

Step 4

Use a large spoon or ladle to carefully transfer cauliflower and any remaining stock to a blender or food processor. Cover and blend for at least thirty full seconds until cauliflower has formed a smooth, thick cream.

Step 5

Use cauliflower cream immediately or let cool completely and store in an airtight container in the fridge for up to a week.