The local farmers at the Memphis Farmer’s Market introduced me to purple and yellow-gold cauliflower. It still tastes the same, but it’s fun to do different colors for soups and sides. I pureed the yellow into what I call Cauliflower Casserole, which friends are more prone to try than when it’s called Pureed Cauliflower.
Steam until tender, 1/2 – 1 head cauliflower. (I microwave it). Toss into a food processor and process until fairly smooth (there always seems to be a little texture). Add to taste: light sour cream ( 2- 4 Tbsp.), milk, salt & pepper, and a little parmesan cheese. Process to blend. I keep it think enough to scoop out nd hold it;s shape. Reheats well, too.