Description
A creamy and velvety cauliflower puree that transforms a humble vegetable into a luxurious side dish.
Ingredients
- 900g cauliflower florets
- 240ml low-sodium chicken broth
- 5g salt, plus more to taste
- 42g unsalted butter, cubed
- 5g fresh thyme, chopped
- Black pepper, to taste
Instructions
- Bring the low-sodium chicken broth and salt to a boil in a wide pot.
- Add the cauliflower florets to the boiling broth.
- Reduce the heat to low, cover, and steam the cauliflower for 20 minutes, until fork-tender.
- Using a slotted spoon, transfer the cauliflower to a food processor.
- In the remaining broth, whisk the cubed butter into 3 tablespoons of hot broth until smooth.
- Pour the butter mixture into the processor along with the chopped thyme, black pepper, and additional salt to taste.
- Blend until completely smooth, adjusting the texture with warm broth if needed.
- Serve the cauliflower puree warm.
Notes
For a richer flavor, consider adding roasted garlic or a pinch of nutmeg while blending. Adjust seasoning as needed.
