This cauliflower purée is creamy and comforting, and it just happens to taste remarkably like mashed potatoes.
WHAT YOU’LL NEED TO MAKE CAULIFLOWER PURÉE
There are a lot of mashed cauliflower recipes out there; what I like about this one is that the cauliflower is steamed in, and then puréed with, chicken broth. This adds flavor and eliminates the need to add cream to thin out the purée.
Begin by bringing the chicken broth and salt to a boil and a large pot. Add the cauliflower and steam for about 2o minutes, or until the cauliflower is very tender.
Using a slotted spoon, transfer the cauliflower to a food processor and add the butter along with a few tablespoons of the chicken broth.
Process until smooth and creamy, then taste and adjust seasoning with salt and pepper.
Add the chopped thyme and process until evenly mixed.
Transfer to a bowl and serve.
Cauliflower Purée with Thyme
This cauliflower purée is creamy and comforting, and it just happens to taste remarkably like mashed potatoes.
INGREDIENTS
- 1 head cauliflower (about 2 lbs.), cut into 1/2-inch pieces (don’t worry about keeping florets intact)
- 1 cup chicken broth
- 1 teaspoon salt, plus more to taste
- 3 tablespoons unsalted butter, cut into chunks
- 1 teaspoon chopped fresh thyme
- Freshly ground black pepper, to taste
INSTRUCTIONS
- In a large pot, bring the chicken broth and salt to a boil. Add the cauliflower; bring back to a boil. Cover, reduce the heat to low and steam for 20 minutes, or until cauliflower is very tender. Use a slotted spoon to transfer the cauliflower to a food processor. Add 3 tablespoons of chicken broth from the pot, along with the butter. Process until smooth. Taste and adjust seasoning with salt and freshly ground pepper. Add thyme and process until just combined.
NUTRITION INFORMATION
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- Per serving (4 servings)
- Calories:151
- Fat:10g
- Saturated fat:6g
- Carbohydrates:13g
- Sugar:5g
- Fiber:4g
- Protein:6g
- Sodium:731mg
- Cholesterol:25mg
