Rich And Nutty Roasted-Cauliflower Purée Recipe

• 1 (2-pound; 925g) head cauliflower, trimmed and cut into florets
• 3 tablespoons (45ml) extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 2 tablespoons (30g) unsalted butter
• 1 large (8-ounce; 225g) yellow onion, thinly sliced
• 4 medium cloves garlic, thinly sliced
• Pinch cayenne pepper
• 1 cup (235ml) heavy cream or
• or store-bought low-sodium chicken stock (or a combination of the two; see note)
• 1 sprig thyme

1. Adjust oven rack to middle position and preheat oven to 500u0b0F (260u0b0C). Place cauliflower on a foil-lined rimmed baking sheet, toss with olive oil, and season with salt and pepper. Roast, flipping cauliflower with a thin metal spatula halfway through roasting, until cauliflower is tender and deeply browned on both sides, about 20 minutes total.
2. In a large saucepan, melt butter over medium-high heat. Add onion, garlic, and cayenne and cook, stirring often, until softened and just starting to turn golden, about 4 minutes.
3. Add cauliflower, cream and/or stock, and thyme. Bring to a simmer, then cook, adjusting heat to maintain simmer, until cauliflower has softened in the liquid, about 5 minutes. Discard thyme sprig.
4. Using a blender or immersion blender, blend cauliflower and liquid to form a very smooth puree. Season with salt and pepper. (You can adjust puree consistency as needed: Thicken by cooking down further while stirring often over low heat in a wide nonstick skillet, or thin by adding liquid, such as stock, cream, or water.) Serve warm.

head cauliflower, extravirgin olive oil, kosher salt, butter, yellow onion, garlic, cayenne pepper, heavy cream, chicken, thyme

Taken from www.seriouseats.com/recipes/2016/11/rich-nutty-roasted-cauliflower-puree-recipe.html (may not work)