Someone recently posted a recipe for cauliflower puree that used chicken
stock and garlic, as well as butter and cream. I can't find the post, but I
tried it.

I used an entire head of cauliflower--1.3 lbs after trimming--although the
recipe called for 1/2 lb. I doubled the garlic, and used a bit over 2/3 cup
of water plus a heaping tsp of chicken base instead of chicken stock to stay
roughly in proportion. I used the amount of butter and cream called for in
the original recipe, effectively halving the amount. I pureed it with a
stick blender in the pot, rather than transferring to a cuisinart.

This was absolutely delicious. In the future I would cut back the cooking
liquid a bit or finish cooking with the lid off to reduce: it was *almost*
too liquid a puree. (This might mean using the cuisinart instead of the
stick blender, though.) Using half the stated butter and cream was perfect:
the texture was creamy and there was absolutely no need for the full amount.