Smooth and Silky Cauliflower Purée Recipe
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2016__11__20161026-cauliflower-puree-vicky-wasik-12-f28842a684c748b3b54cb48a075d08e7.jpg)
Serious Eats / Vicky Wasik
Why It Works
- Gently cooking the onion and garlic in butter until tender but not browned enhances their sweetness while preserving their clean flavor.
- Your choice of liquid means you can go sweet and full-bodied with heavy cream, or more savory and rich with chicken stock (or use a combination of the two).
This clean and simple cauliflower purée is made by simmering and then puréeing cauliflower and aromatics in a liquid, like cream or chicken stock. It delivers a pure cauliflower flavor with a satiny texture, and it's the perfect choice when you want a flavorful purée that's still restrained enough to let the other parts of your dinner do the talking—say, a beautiful roast chicken with a crackling brown skin and savory jus.
Click Play to Learn How to Make Smooth and Silky Cauliflower Purée
Recipe Facts
Ingredients
-
2 tablespoons (30g) unsalted butter
-
1 large (8-ounce; 225g) yellow onion, thinly sliced
-
4 medium cloves garlic, thinly sliced
-
1 (2-pound; 925g) head cauliflower, trimmed and cut into florets
-
2 cups (475ml) heavy cream or homemade or store-bought low-sodium chicken stock (or a combination of the two; see note)
-
1 sprig thyme
-
Kosher salt
Directions
-
In a large saucepan, melt butter over medium-high heat. Add onion and garlic and cook, stirring often, until softened and translucent, about 5 minutes; lower heat as necessary to prevent browning.
-
Add cauliflower, cream and/or stock, and thyme. Cover, bring to a simmer, and cook, adjusting heat to maintain simmer, until cauliflower is tender, 5 to 6 minutes. Uncover and continue to simmer, stirring occasionally, until liquid is reduced by about three-quarters, about 20 minutes. Discard thyme sprig.
-
Using a blender or immersion blender, blend cauliflower and liquid to form a very smooth purée. Season with salt. (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 whisking in liquid, such as stock, cream, or water.) Serve warm.
Special Equipment
Notes
Cream makes the most luxurious purée, while chicken stock adds a rich depth of flavor. You can use either or combine the two to get the best of both worlds. In a pinch, you can also use water or vegetable stock, and use oil instead of butter to easily make this vegan.
This Recipe Appears In
Nutrition Facts (per serving) | |
---|---|
215 | Calories |
20g | Fat |
8g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings: 8 to 10 | |
Amount per serving | |
Calories | 215 |
% Daily Value* | |
Total Fat 20g | 26% |
Saturated Fat 12g | 62% |
Cholesterol 60mg | 20% |
Sodium 122mg | 5% |
Total Carbohydrate 8g | 3% |
Dietary Fiber 2g | 9% |
Total Sugars 4g | |
Protein 3g | |
Vitamin C 43mg | 215% |
Calcium 54mg | 4% |
Iron 0mg | 2% |
Potassium 220mg | 5% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |