Cauliflower Parsnip Puree

Ingredients 2 tablespoons olive oil 2 pounds cauliflower (about 1 large head), trimmed, stems and florets cut into 1½-inch pieces 8 ounces parsnips (about 2 medium), peeled and cut into large dice 1 medium garlic clove, smashed 2 teaspoons kosher salt, plus more as needed White pepper 1½ cups low-sodium chicken (or vegetable) stock Directions…