the basics: roast florets with grapeseed oil and salt. finish under the broiler. blend with just enough chicken stock to get it smooth. add to rosemary-infused bacon fat in the pot. add more chicken stock, lemon juice, lemon zest, paprika and salt. finish with bacon fat.
there are four different colors of cauliflower and i love to experiment with combinations of herbs and spices and add-ins for the different colors. my favorite has to be purple, though—the color of the puree is just lovely.