Set a steamer basket in a saucepan with 2 inches simmering water. Add cauliflower; cover and steam until very tender, about 18 minutes. Transfer cauliflower to a food processor and season with salt and pepper. Add warmed broth and process until smooth, scraping down sides as needed. Add more broth for a thinner consistency, if desired. Store puree in an air tight container in the refrigerator for up to 3 days. To serve, transfer to a bowl, season to taste with salt & pepper, and drizzle with olive oil.
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