INGREDIENTS
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2 (16-ounce) packages riced cauliflower, or 1 large head cauliflower (about 3 pounds)
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3 tablespoons unsalted butter
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2 cups water
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1 teaspoon kosher salt
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Measuring cup and spoons
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4-quart saucepan
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Spatula or wooden spoon
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Immersion blender