Rich and Nutty Roasted-Cauliflower Purée

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 heavy cream or homemade or store-bought low-sodium chicken stock
• 1 sprig thyme

Directions

1. Set a rack in the center of the oven and heat it to 500 degrees F (260 degrees C). Spread the cauliflower on a rimmed baking sheet lined with foil, drizzle with the olive oil, and add salt and pepper. Roast until the pieces are tender and well browned on each side, turning them midway through with a thin metal spatula, about 20 minutes total.
2. Meanwhile, melt the butter in a large saucepan over medium-high heat. Stir in the onion, garlic, and cayenne, and cook, stirring frequently, until the onion has softened and the mixture is beginning to take on a little color, about 4 minutes.
3. Add the roasted cauliflower to the saucepan along with the cream and/or stock and the thyme. Bring the mixture to a simmer, then lower or raise the heat as needed to keep it gently simmering until the cauliflower softens further in the liquid, about 5 minutes. Remove and discard the thyme sprig.
4. Purée the cauliflower with its liquid in a blender or with an immersion blender until completely smooth. Taste and season with salt and pepper. If you want it thicker, cook it down over low heat in a wide nonstick skillet, stirring often; if you want it looser, blend in a little more liquid, such as stock, cream, or water. Serve warm.