1. Fill a pot 1-inch high with water. Add a steamer basket, cover, and bring water to a boil over medium-high heat.

2. Place florets in steamer basket in 1 to 2 even layers; cover and steam 8 to 10 minutes. Drain and transfer to the bowl of a food processor or jar of a blender; process until smooth, add water, a teaspoon at a time, if necessary.

3. Measure cauliflower into 1/2-cup portions and transfer each portion to a resealable plastic bag. Purees may be kept refrigerated up to 3 days and frozen for up to 3 months.