Creamy Cauliflower Blend (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
900g cauliflower cut into small florets
02 -
240ml chicken broth (low-sodium)
03 -
5g table salt
04 -
42g butter (unsalted), cut into small cubes
05 -
5g chopped fresh thyme leaves
06 -
Freshly ground black pepper
# Steps to Follow:
01 -
Get the chicken broth bubbling in a wide pot with salt added.
02 -
Toss in cauliflower pieces. Turn heat down, put the lid on, and let them soften for 20 minutes until a fork slides through easily.
03 -
Use your slotted spoon to scoop cauliflower into your food processor.
04 -
Keep 3 tablespoons of hot broth in the pot and stir in butter until it's all melted and smooth.
05 -
Dump your butter mix into the processor along with thyme, some pepper, and extra salt if needed. Blend till it's silky smooth. Add a splash more warm broth if it's too thick.
06 -
Pop your warm purée onto plates and enjoy.
# Additional Tips:
01 -
Steaming beats boiling for keeping the cauliflower's best taste and feel.
02 -
Run some hot broth around your processor bowl first for a creamier result.
03 -
A little olive oil drizzled on top works wonders if you're pairing with roasted meats.
04 -
Don't serve it too hot - just warm is perfect as too much heat brings out that strong cabbage-like taste.