Cauliflower Puree

Cauliflower is available all year round.  This is a lovely way to serve cauliflower.  In my house I usually get comments like "I don't usually like cauliflower but this tastes great!"

30g unsalted butter

1 large onion, thinly sliced

4 medium cloves garlic, thinly sliced

1 (1 kg) head cauliflower, trimmed and cut into florets, and stalk and  leaf core chopped

250ml  cream 

250ml chicken or vegetable stock 

1 sprig thyme

Sea salt to taste

Method

1. In a large saucepan, melt butter over medium-high heat. 

2. Add onion and garlic and cook, stirring often, until softened and translucent, about 5 minutes; lower heat as necessary to prevent browning.

3. Add all cauliflower pieces, cream and stock, and thyme. Cover, bring to a simmer, and cook, adjusting heat to maintain simmer, until cauliflower is tender, 5 to 6 minutes. 

4. Uncover and continue to simmer, stirring occasionally, until liquid is reduced by about three-quarters, about 20 minutes. Discard thyme sprig.

5.  Using a blender or immersion blender, blend cauliflower and liquid to form a very smooth purée. 

6. Season with salt. 

7. 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.

 

Serving: Serve warm as a side dish

Storage: This keeps in the fridge for 3-4 days and can be frozen.