Rich And Nutty Roasted-Cauliflower Purée Recipe Recipe

Name: Rich And Nutty Roasted-Cauliflower Purée Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; or store-bought low-sodium chicken stock (or a combination of the two; see note); 1 sprig thyme

Servings: persons

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
or store-bought low-sodium chicken stock (or a combination of the two; see note)
1 sprig thyme

1
Adjust oven rack to middle position and preheat oven to 500u00b0F (260u00b0C). 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 puree. Season with salt and pepper. (You can adjust puree 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.

492

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Rich And Nutty Roasted-Cauliflower Purée Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rich And Nutty Roasted-Cauliflower Purée Recipe

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