Carrot and Cauliflower Puree

I got this recipe from a Costco magazine.  It's an interesting way to use cauliflower.  Me, mom, and Beth all really liked it, but of course, Dan doesn't do that texture.  For me it's a nice change from regular vegetables.

Kosher salt and freshly ground black pepper
1 medium head cauliflower, cored and cut into florets
1 1/2 pounds carrots, unpeeled and cut into 1-inch chunks
4 ounces good salted butter

Bring a large pot of water to a boil.
Add 2 Tblsp. of salt and the cauliflower and boil for 20 minutes, until the cauliflower is very tender.  Remove the cauliflower to a bowl, using a slotted spoon or strainer.  Add the carrots to the boiling water and cook for another 20 minutes, until very tender.  Drain the carrots and add them to the cauliflower.
Place a food mill fitted with the medium disc over a large saucepan and process the vegetables into the pan (I used a blender a small amount at a time being careful not to over process).
Meanwhile, melt the butter in a small saute pan over medium-low heat and cook until the milk solids int the pan turn golden brown.  Watch the butter carefully, because it will turn black very quickly.  Whisk the browned butter plus 2 tsp. of salt and 1/2 tsp. pepper into the vegetable puree.  Taste for seasonings, reheat over low heat and serve hot.
Serves: 5-6