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Bring a large pot of salted water to a boil.
Add cauliflower and cook until very tender, about 10 minutes.
Reserve 1/4 cup of the cooking liquid and then drain well and transfer cauliflower to a food processor.
Add oil and reserved water, 1 tablespoon at a time, and purée until smooth. (Or, mash cauliflower with a potato masher). Season with salt and pepper and serve.