Cauliflower Puree

Cauliflower puree is one of my favorite vegetable side dishes if you want to elevate your meal. You can easily make this dairy free by using coconut or almond milk or just chicken broth to simmer the cauliflower in.

It goes great under steaks, stews, and most beef dishes.

Ingredients:

• 2 tbsp + 3 tbsp butter, separated
• 1 onion, chopped
• 5 cloves of garlic, minced
• 1 head of cauliflower, cut into florets
• 2 cups whole milk or chicken stock
• 3 sprigs of thyme
• 1 bay leaf
• salt and pepper to taste
• dash of white wine – I used Sauvignon blanc

Preparation:

STEP 1.

In a pot, add 2 tbsp butter over medium heat. Saute the onion until translucent, salting as you go. Add the minced garlic and saute another 2 minutes. Once fragrant, add the cauliflower, milk to cover, thyme, bay leaf and salt and pepper. Bring to a low simmer and simmer uncovered for 15-20 minutes.

STEP 2.

After 15 minutes, test the cauliflower with a fork for fork tenderness. Once it is soft, turn off the heat. Remove the thyme and bay leaves.

STEP 3.

Strain out the cauliflower, onions and garlic and add to a blender. Reserve the milk to the side. Blend the cauliflower mix and once it is blending, add 3 tablespoons of cold butter. This helps emulsify the cauliflower and makes it super smooth. Add a splash of white wine and test for flavor, adjust accordingly.

STEP 4.

Run the cauliflower mix through a fine mesh strainer so it is extra smooth. Serve right away or store in the fridge for up to 5 days.