Cauliflower Purée with Thyme
This cauliflower purée is creamy and comforting, and it just happens to taste remarkably like mashed potatoes.
- 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
- 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. 4. 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.
Source: Jenn Segal – Once Upon a Chef – Cauliflower Purée with Thyme