Smooth And Silky Cauliflower Purée Recipe
- 2 tablespoons (30g) unsalted butter
- 1 large (8-ounce; 225g) yellow onion, thinly sliced
- 4 medium cloves garlic, thinly sliced
- 1 (2-pound; 925g) head cauliflower, trimmed and cut into florets
- 2 cups (475ml) heavy cream or
- or store-bought low-sodium chicken stock (or a combination of the two; see note)
- 1 sprig thyme
- Kosher salt
- In a large saucepan, melt butter over medium-high heat. Add onion and garlic and cook, stirring often, until softened and translucent, about 5 minutes; lower heat as necessary to prevent browning.
- Add cauliflower, cream and/or stock, and thyme. Cover, bring to a simmer, and cook, adjusting heat to maintain simmer, until cauliflower is tender, 5 to 6 minutes. Uncover and continue to simmer, stirring occasionally, until liquid is reduced by about three-quarters, about 20 minutes. Discard thyme sprig.
- Using a blender or immersion blender, blend cauliflower and liquid to form a very smooth puree. Season with salt. (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 whisking in liquid, such as stock, cream, or water.) Serve warm.
butter, yellow onion, garlic, head cauliflower, heavy cream, chicken, thyme, kosher salt
Taken from www.seriouseats.com/recipes/2016/11/smooth-silky-cauliflower-puree-recipe.html (may not work)