Rich and Nutty Roasted-Cauliflower Purée Recipe
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Category
Winter
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Cusine
American
What do you need?
How to make?
Ingredients
1 head cauliflower, trimmed and cut into florets
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 large yellow onion, thinly sliced
4 medium cloves garlic, thinly sliced
Pinch cayenne pepper
1 cup
1 sprig thyme
Directions
Adjust oven rack to middle position and preheat oven to 500 degrees F . 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. 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. 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. Using a blender or immersion blender, blend cauliflower and liquid to form a very smooth purée. Season with salt and pepper.
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.