No results to search

Rich and Nutty Roasted-Cauliflower Purée Recipe

Name: Rich and Nutty Roasted-Cauliflower Purée Recipe
Total time: 45 min
Yield: 6
Ingredients: 1 (2-pound; 925g) head cauliflower, trimmed and cut into florets; 3 tablespoons (45ml) extra-virgin olive oil; Kosher salt and freshly ground black pepper; 2 tablespoons (30g) unsalted butter; 1 large (8-ounce; 225g) yellow onion, thinly sliced; 4 medium cloves garlic, thinly sliced; Pinch cayenne pepper; 1 cup (235ml) heavy cream or homemade or store-bought low-sodium chicken stock (or a combination of the two; see note); 1 sprig thyme

Prep Time

Cook Time

Total Time

45m

This rich and nutty roasted-cauliflower purée recipe features roasted cauliflower blended with caramelized onions, garlic, and heavy cream. Seasoned with a pinch of cayenne pepper and thyme, this velvety purée is the perfect side dish to accompany any main course. A delicious and elegant way to enjoy cauliflower.

Recipe Options

Ingredients

Servings: 6

Scale:

Scale

0.25

0.5

1 (2-pound; 925g) head cauliflower, trimmed and cut into florets

3 tablespoons (45ml) extra-virgin olive oil

Kosher salt and freshly ground black pepper

2 tablespoons (30g) unsalted butter

1 large (8-ounce; 225g) yellow onion, thinly sliced

4 medium cloves garlic, thinly sliced

Pinch cayenne pepper

1 cup (235ml) heavy cream or homemade or store-bought low-sodium chicken stock (or a combination of the two; see note)

Adjust oven rack to middle position and preheat oven to 500°F (260°C). 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. (You can adjust purée consistency as needed: 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.

Rich and Nutty Roasted-Cauliflower Purée Recipe

Ingredients

Steps

Nutrition Facts

Rich and Nutty Roasted-Cauliflower Purée Recipe

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts