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head cauliflower extra-virgin olive oil kosher salt butter yellow onion garlic cayenne pepper heavy cream chicken thyme
Viewed: 28 - Published at: a year agoIngredients
- 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
Method
- 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.
- 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.
- 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.
- 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.
