1 1 1/2-pound head of cauliflower
1-2 cup chicken broth (sub veggie broth as option)
1-2 cups water
Salt and pepper to taste
Oven 250 degrees if using the second puree option
Using cut two 1-inch-thick slices of cauliflower, cutting through stem end. Set cauliflower steaks aside.
Cut florets from cauliflower head. Combine florets, water and chicken broth 50/50, in medium saucepan, and sprinkle with salt and pepper. Bring to boil and cook until cauliflower florets are very tender, about 10 minutes. Strain off liquid into a separate bowl.
First Option (non bake): Transfer florets to a blender. Add 1 cup of reserved cooking liquid and puree until smooth.
Second Option (bake): Spread florets on large rimmed baking sheet, and bake at 250 degrees for 10 minutes until slightly dry. Transfer florets to blender. Add reserved 1 cup cooking liquid and puree until smooth.
NOTE: The amount of liquid used will change consistency. For “mashed potato” style sauce add less reserved liquid. For a light “white sauce” add more liquid.