Broccoli Romanesco, which looks like a cross between broccoli and a coral reef, is a staple in Italy, but it's often available at farmers' markets in the United States. This garlicky puree can also be made with regular broccoli or cauliflower.
Just make sure to add just enough of the cream/milk mixture in your broccoli. I made the mistake of adding the whole cup in one shot, and the end result looked more like soup than puree. Must depend on how much water the Romanesco broccoli retained during cooking.