Courtesy of Farm Fresh Southern Cooking. Makes 8 servings.

1 large head cauliflower, cut into florets

2/3 cup chicken or vegetable stock

1 teaspoon dried tarragon

1/2 teaspoon dried chives

1/2 teaspoon salt

1/4 teaspoon black pepper

2/3 cup half-and-half

Place the cauliflower and stock in a Dutch oven. Cover and place over high heat. Steam 10 minutes or until the stock has nearly evaporated.

Transfer the cauliflower to a food processor. Add the tarragon, chives, salt, and pepper. With the processor running, add the half-and-half in a steady stream. Puree until smooth. Serve warm.

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