2. Drop leaves onto the steamer and sprinkle lightly with salt. Add half the cauliflower, all the garlic, then remaining cauliflower. Sprinkle lightly with more salt. Cover and steam over medium-high heat 8 minutes, or until cauliflower is so tender a knife just slips into it.
3. Drain in a colander, turn into a food processor fitted with the steel knife, and add butter and oil. Puree until smooth. Season to taste with pepper, nutmeg, and more salt if needed. Serve immediately, or refrigerate, covered, and reheat later.
© Copyright 2005 Lynne Rossetto Kasper
Michael Ruhlman, author of Egg, writes: “In the kitchen, the egg is ultimately neither ingredient nor finished dish, but rather a singularity with a thousand ends.”