Rich and Nutty Roasted Cauliflower Purée Recipe
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 ounces; 225g) yellow onion, thinly sliced
- 4 medium cloves garlic, thinly sliced
- Pinch cayenne pepper
- 1 cup (235ml) heavy cream or homemade or store-bought low-sodium chicken stock (or a combination of the two; see note)
- 1 sprig thyme
Instructions
Rich and Nutty Roasted-Cauliflower Purée Recipe serves 4 original recipe by Serious Eats.
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