45 minutes
A smooth and luxurious cauliflower purée, perfect as a side dish or a comforting base for a main course.
Cauliflower, trimmed and cut into florets
0 lb
tablespoons
to taste
to taste
tablespoons
Yellow Onion, thinly sliced
0 oz
Garlic, thinly sliced
cloves
pinches
cups
Thyme Sprig
sprigs
1. Preheat Oven
Adjust your oven rack to the middle position and preheat your oven to 500°F (260°C).
2. Prepare Cauliflower
Place the cauliflower florets on a foil-lined rimmed baking sheet. Drizzle them with the extra-virgin olive oil and season generously with kosher salt and freshly ground black pepper. Toss the florets to ensure they are evenly coated, then spread them out in a single layer.
3. Roast Cauliflower
Roast the cauliflower in the preheated oven for about 20 minutes, flipping them halfway through. You'll know they're ready when they are tender and deeply browned on both sides.
4. Cook Aromatics
While the cauliflower is roasting, melt the unsalted butter in a large saucepan over medium-high heat. Add the thinly sliced yellow onion, garlic, and a pinch of cayenne pepper. Cook, stirring frequently, for about 4 minutes, until the onion and garlic are softened and golden.
5. Combine Ingredients
Once the cauliflower is perfectly roasted, add it to the saucepan with the onion and garlic. Pour in the heavy cream and add the sprig of thyme. Bring the mixture to a simmer over medium heat and cook for about 5 minutes.
6. Blend and Season
Discard the thyme sprig and transfer the mixture to a blender, or use an immersion blender directly in the saucepan. Blend until the purée is very smooth. Taste and season with additional salt and pepper as needed. If the purée is too thick, thin it with more cream; if too thin, return it to a nonstick skillet over low heat and cook until it reaches the desired consistency.
Roast a whole head of garlic alongside the cauliflower.
Add spices such as cumin, coriander, turmeric, or curry powder.
Stir in grated Parmesan, cheddar, or Gruyère cheese.
Incorporate fresh herbs like rosemary, thyme, or sage into the sauté step.
Add roasted garlic to the purée for a sweet and mellow flavor.
For the smoothest purée, use a high-powered blender. Blend the cauliflower mixture in batches if necessary to avoid overfilling the blender. Start on a low setting, gradually increasing to the highest speed, and blend until velvety smooth.
Look for a cauliflower that is tight, firm, and white without any brown spots. The freshness of your cauliflower will significantly impact the flavor of your purée.
Cut the cauliflower into uniform pieces to ensure even cooking. This is crucial to achieve a smooth texture when you blend it later.
Cut the butter into small pieces and add it to the mixture while blending. This technique, called 'mounting with butter,' emulsifies the fat and liquid, creating a silky-smooth texture.
White pepper is preferred over black for a cleaner appearance and a milder, earthier flavor. Season with salt and white pepper sparingly, taste, and adjust as needed.
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