1 qt half-and-half 1 head cauliflower (2 lb), cut into 1-inch-wide florets 1 teaspoon kosher salt 1/8 teaspoon white pepper Special equipment: parchment paper*
* This is used to prevent a skin from forming on the half-and-half. You can also try covering the saucepan with a lid instead.
Bring half-and-half with cauliflower, covered directly with a round of parchment paper, just to a boil in a 3-quart heavy saucepan over moderate heat, then reduce heat and simmer until cauliflower is tender, 10 to 12 minutes. Transfer cauliflower with a slotted spoon to a blender and blend with 1/4 cup cooking liquid until smooth (use caution when blending hot liquids), then add salt and pepper. Reheat over low heat, stirring occasionally, before serving.
Cooks' note: Cauliflower purée can be made 1 day ahead and cooled, uncovered, then chilled, covered.
