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Smooth and Silky Cauliflower Purée Recipe

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3.8 from 5 reviews

This Smooth and Silky Cauliflower Purée is a creamy, comforting side dish made by simmering cauliflower with onions, garlic, and cream or chicken stock, then blending to a velvety texture. Perfect as an elegant accompaniment to meats or vegetables, this recipe highlights the natural sweetness of cauliflower with a rich buttery base and fragrant thyme, delivering a smooth purée that’s both luscious and versatile.

Ingredients

Vegetables and Aromatics

  • 1 large (8-ounce; 225 g) yellow onion, thinly sliced
  • 4 medium cloves garlic, thinly sliced
  • 1 (2-pound; 925 g) head cauliflower, trimmed and cut into florets
  • 1 sprig thyme

Dairy and Liquids

  • 2 tablespoons (30 g) unsalted butter
  • 2 cups (475 ml) heavy cream or homemade or store-bought low-sodium chicken stock (or a combination of the two)

Seasoning

  • Kosher salt, to taste

Instructions

  1. Sauté aromatics: In a large saucepan, melt the unsalted butter over medium-high heat. Add the thinly sliced yellow onion and garlic, stirring frequently until they become softened and translucent, about 5 minutes. Reduce heat as necessary to prevent any browning or burning.
  2. Simmer cauliflower: Add the cauliflower florets, cream and/or chicken stock, and the sprig of thyme to the saucepan. Cover the pan and bring the mixture to a gentle simmer. Adjust the heat to maintain a steady simmer, cooking until the cauliflower is tender, about 5 to 6 minutes.
  3. Reduce liquid: Remove the lid and continue to simmer the mixture, stirring occasionally, until the liquid has reduced by approximately three-quarters. This process should take about 20 minutes. Once reduced, remove and discard the thyme sprig.
  4. Blend purée: Using a blender or an immersion blender, blend the cauliflower mixture until very smooth and creamy. Season the purée with kosher salt to taste.
  5. Adjust consistency and serve: If the purée is too thick, thin it out by whisking in additional stock, cream, or water to your preferred consistency. To thicken, cook the purée down further over low heat in a wide nonstick skillet, stirring often. Serve the cauliflower purée warm as a rich and silky side dish.

Notes

  • You can use a combination of cream and low-sodium chicken stock for a lighter purée or stick with all cream for a richer result.
  • If you prefer a vegan version, substitute butter with olive oil and use vegetable broth instead of chicken stock and cream.
  • The purée can be made ahead and reheated gently on the stovetop, adjusting liquid as needed to maintain smooth consistency.
  • For an extra flavor boost, try adding a pinch of nutmeg or freshly ground black pepper before blending.

Find it online: https://yumntasty.com/smooth-and-silky-cauliflower-puree-recipe/