Cauliflower Puree Chef Style (Printable Version)
Creamy cauliflower blend, velvety and decadent for an upscale dinner touch.
# What You'll Need:
→ Main Ingredients
01 -
900g cauliflower cut into florets
02 -
240ml chicken broth (low-sodium)
03 -
5g salt
04 -
42g butter (unsalted), cut into small cubes
05 -
5g chopped fresh thyme
06 -
Black pepper for seasoning
# Step-by-Step Guide:
01 -
Get the chicken broth and salt bubbling in a broad pot.
02 -
Toss in cauliflower pieces. Turn heat down, put the lid on, and let them cook for 20 minutes till they're soft enough to pierce easily.
03 -
Use a slotted spoon to lift cauliflower into your food processor.
04 -
Stir butter into 3 tbsp of the hot liquid in your pot until it's all mixed in.
05 -
Add the butter mix to the processor along with thyme, pepper, and a bit more salt if needed. Process until it's silky smooth. Add a splash of warm broth if it's too thick.
06 -
Enjoy the warm purée right away.
# Additional Notes:
01 -
Steaming keeps cauliflower tastier than boiling it does.
02 -
A pre-warmed processor bowl makes your purée much smoother.
03 -
Add a little olive oil on top when serving with roast meat for extra flavor.
04 -
It's best slightly warm, not too hot, or the cauliflower might taste too strong.