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This smooth cauliflower blend turns an ordinary veggie into a fancy side that gives regular mashed spuds a run for their money. The method creates a super creamy texture while keeping the light cauliflower taste, made even better with butter and fresh thyme.
I whipped this up for the first time when I wanted to wow my spouse's parents with something classy but not too complicated. Their shocked faces when I told them it wasn't potatoes but cauliflower was totally worth it. It's now a must-have at our family gatherings every season.
Ingredients
- 900g cauliflower florets: Go with fresh for cleaner taste and smoother results
- 240ml low sodium chicken broth: Home-cooked stock really takes this dish up a notch
- 42g unsalted butter, cubed: Try the fancy European kind with extra fat for maximum creaminess
- 5g fresh thyme, chopped: Don't swap for dried stuff, fresh makes it way better
- 5g salt plus more to taste: Try Diamond Crystal kosher for the best flavor
- Black pepper to taste: Grind it right before using for extra kick and depth
Step-by-Step Instructions
- Get Your Broth Going:
- Pour chicken broth and salt into a wide cooking pot and heat until it starts bubbling gently. The wider pot lets more cauliflower touch the broth, so it cooks evenly and soaks up more flavor.
- Cook The Cauliflower:
- Toss your cauliflower pieces into the bubbling broth, then turn heat down low right away. Put the lid on and let them steam for about 20 minutes. They should be super soft when poked but not mushy. This gentle cooking keeps the flavor better than hard boiling.
- Move To Blending Stage:
- Grab a slotted spoon and lift the cooked cauliflower into your food processor. Do it in smaller batches if needed so it's not too full. Keep that cooking liquid handy for later steps.
- Make Butter Sauce:
- Go back to your pot with the leftover hot liquid. Put your butter cubes into about 3 tablespoons of the hot broth and stir non-stop until butter completely melts and mixes in. This little mixture will make your puree taste rich and feel silky.
- Blend Until Smooth:
- Drop the butter mix into the processor with your cauliflower. Add the chopped thyme, some black pepper, and extra salt if needed. Run the processor until it's totally smooth, stopping to push down the sides sometimes. For super silky results, blend at least 2 minutes.
- Fix The Thickness:
- If it seems too thick, splash in small amounts of the warm cooking liquid until you get the right feel. Remember it'll get a bit thicker as it cools, so make it slightly runnier than you want the final dish.
- Serve It Right:
- Put it in a warm dish and serve right away for best results. A tiny drizzle of olive oil or a small piece of butter on top makes it look extra nice.
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Chicken broth is totally the magic touch in this dish. I tried making it once with just water and wow, what a difference. The broth gives the cauliflower this amazing savory flavor that turns a basic veggie side into something you'd be proud to serve guests.
Serving At The Right Warmth
Getting the temperature just right matters a lot with this dish. Unlike regular mashed potatoes that taste fine super hot, cauliflower actually tastes better when it's just warm instead of piping hot. Too much heat can make cauliflower taste a bit like eggs. Aim for a nice warm temp where the butter's all melty but not hot enough to steam.
Cooking Ahead Of Time
You can make this cauliflower mash up to two days before you need it and keep it in a sealed container in your fridge. To heat it back up, put it in a pan over medium-low heat with a splash of broth or milk, and stir often until it's warm all through. Or zap it in the microwave for 30 seconds at a time, giving it a stir between each blast. It stays surprisingly creamy even after sitting in the fridge.
Different Flavor Ideas
While this basic version with thyme goes well with most main dishes, the cauliflower blend also works great as a blank canvas for other flavors. You could mix in some cooked garlic for richness, a bit of curry powder for warmth, or stir in some Parmesan at the end for a nutty taste. Each twist opens up new ways to pair it with your favorite meats.
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FAQs About the Recipe
- → How do I get the puree really smooth?
Go with steaming instead of boiling your cauliflower. Blend it in a food processor and add warm stock if needed for the right smoothness.
- → Can I make this without dairy?
Sure, just swap the butter for a non-dairy option like plant-based butter or a drizzle of olive oil.
- → What foods go well with this puree?
This puree tastes amazing with roasted meats, fish off the grill, or some sautéed veggies.
- → Can I make it ahead of time?
Definitely, you can fix it early and warm it up slowly on the stove. Add a bit of warm stock to bring back its creaminess.
- → Will frozen cauliflower work?
You can use frozen cauliflower in a pinch, but fresh florets will give you better flavor and texture.