Puree of Cauliflower with Curry

1 2-pound head cauliflower (untrimmed)
2 tablespoons unsalted butter, softened, plus more to taste
3 teaspoons hot curry powder (like Madras)
¼ teaspoon ground white pepper
Heavy cream (optional)

Trim off leaves and cut out central core of cauliflower; break into florets.  Peel the core and slice.  Halve the florets lengthwise.

Bring ½ cup water to a boil in 1 2-quart saucepan over medium heat, add the core and florets and cook, covered, until tender, about 5 minutes.

Drain the cauliflower pieces, reserving cooking water, and place in food processor. Add ¼ cup cooking water, butter, curry powder, salt and pepper and puree to desired consistency, adding more cooking liquid or more butter, if desired. (I like this puree a bit rough, but you can puree until smooth and add a bit of heavy cream for a richer and more elegant looking puree.) Check for seasonings and serve immediately or turn puree into a gratin dish and reheat in a 250-degree oven when read to serve.

Serves 6