Ah, cauliflower—often underrated, sometimes overshadowed by its colorful cousin, broccoli. But let me tell you, this silky creamy cauliflower puree is like a warm hug on a cold day. It’s the kind of dish that makes you rethink everything you thought you knew about vegetables—seriously, who knew cauliflower could be this luxurious?
Steps
- Begin by cutting the cauliflower into florets and setting them aside. This will serve as the main ingredient for your purée.
- Select your aromatics, such as yellow onion and garlic, to add depth to the flavor without overpowering the cauliflower. Avoid strong-flavored vegetables like carrots and celery to keep the dish simple.
- In a large saucepan, sweat the onion and garlic in melted butter over medium-high heat until they become soft and translucent, taking care not to brown them.
- Introduce a sprig of thyme for a subtle herbal note, or get creative by adding spices or pastes like curry or harissa for added complexity.
- Pour in your chosen liquid, such as heavy cream or chicken stock, or a mix of both. For a vegan option, use vegetable stock or water and replace butter with oil.
- Simmer the cauliflower in the liquid until it becomes very tender, ensuring the liquid level is just right for a purée, not a soup. Reduce the liquid if necessary, then blend until smooth using a blender or immersion blender, and season with salt. Adjust the consistency by either reducing further or adding more liquid as needed, and serve warm.
Ingredients
- 2 tablespoons (30 g) unsalted butter
- 1 large yellow onion (about 8 ounces; 225 g), thinly sliced
- 4 medium garlic cloves, thinly sliced
- 1 head cauliflower (approximately 2 pounds; 925 g), trimmed and cut into florets
- 2 cups (475 ml) heavy cream or low-sodium chicken stock (or a mixture of both)
- 1 sprig of thyme
- Kosher salt to taste
FAQ
- What is the main difference between cauliflower purée and cauliflower soup?
- The primary difference is the consistency; a good cauliflower purée is less liquid than a cauliflower soup.
- What can I use as a liquid for the purée?
- You can choose between heavy cream for a sweeter, fuller body or chicken stock for a savory, rich flavor. A combination of both can also be used, and for a vegan option, you can substitute with vegetable stock or water.
- How can I adjust the consistency of the purée?
- If your purée is too thick, you can thin it by adding more liquid such as stock, cream, or water. If it’s too thin, you can cook it down further by simmering.
- What are some alternatives for adding flavor to the purée?
- While the recipe uses onion, garlic, and a sprig of thyme for flavor, you can experiment by adding other herbs, spices, or pastes such as curry or harissa to customize the taste.
- What equipment do I need to make cauliflower purée?
- You will need a blender or an immersion blender to achieve a smooth and silky texture.
Tips
- Sweat Aromatics Gently: Cook the onion and garlic in butter until they are softened and translucent, but avoid browning them. This technique enhances their sweetness and maintains their clean flavor, which complements the cauliflower well.
- Choose Your Liquid Thoughtfully: Depending on your preference, use heavy cream for a luxurious purée or chicken stock for a richer depth of flavor. A combination of both can provide a balanced taste. For a vegan version, substitute with vegetable stock and oil.
- Mind the Liquid Levels: Simmer the cauliflower until extremely tender, but control the liquid level to avoid making the purée too wet. It’s easier to thin a purée by adding liquid later than to thicken it, so err on the side of less liquid initially.
- Purée Thoroughly: Ensure the cauliflower is well-cooked to achieve a smooth and silky texture when blending. An immersion blender can be used directly in the pot for convenience, or a traditional blender can provide a fine consistency.
Equipment
- Blender or Immersion Blender – Essential for puréeing the cauliflower mixture to achieve a smooth and silky texture.
- Wide Nonstick Skillet – Useful for reducing the purée if it needs to be thickened, as its nonstick surface is easier to clean.
