In a wide pot, bring 240ml of low-sodium chicken broth to a boil over medium-high heat.

Carefully add 900g of cauliflower florets to the pot and reduce the heat to a gentle simmer. Cover and steam for 18-20 minutes.

Remove the steamed cauliflower and transfer it to a food processor, leaving the liquid behind.

In the empty pot, combine 42g of cubed unsalted butter and 3 tablespoons of hot broth. Whisk until emulsified.

Pour the butter-broth emulsion into the food processor with the cauliflower, adding 5g of chopped fresh thyme and a pinch of black pepper. Blend until smooth.

Adjust seasoning with salt and extra pepper if desired. Blend in more broth if the mixture is too thick.