Roasted Cauliflower Purée

By MooK

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 above)
• 1 sprig thyme

Preparation

Step 1

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.

2.
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.

3.
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.

4.
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.