Smooth Cauliflower Puree (Print Version)
# Ingredients:
01 -
Fresh thyme, chopped—5g
02 -
42g of unsalted butter, cut into cubes
03 -
Florets from 900g cauliflower
04 -
Low-sodium chicken broth—240ml
05 -
Salt to taste and 5g extra
06 -
Black pepper for seasoning
# Instructions:
01 -
In a large pan, get the chicken broth and salt bubbling over high heat.
02 -
Drop in the cauliflower florets, lower the heat to simmer, secure the lid, and let it cook gently for about 20 minutes until soft enough to pierce easily.
03 -
Use a slotted spoon to move the cooked cauliflower to your food processor.
04 -
Take 3 tablespoons of the hot broth, stir it quickly with the butter in the pot until it’s smooth and creamy.
05 -
Pour in the creamy butter mixture, mix in thyme, pepper, and a little extra salt if needed. Blend until the puree is silky. Add more warm broth to adjust if it's too thick.
06 -
Serve while it's still warm.
# Notes:
01 -
Always steam instead of boiling. You'll get better texture and keep the flavor in check.
02 -
Warm up the food processor bowl with a splash of hot broth in advance. It'll smooth things out faster.
03 -
If you're serving alongside roasted meat, drizzle a bit of olive oil on top—it ties the flavors together nicely.
04 -
Don’t serve it piping hot. A gentler warmth avoids bringing out the stronger cauliflower notes.