I truly believe that ANYONE can like vegetables! And even love them; veggies often get a bad rap for being gross and that we only eat them to be healthy. I think that veggies can truly be delicious and can be enjoyed by everyone, they just need to be cooked correctly. My husband doesn’t care for cauliflower at all; which is so sad because I find them to be delicious! However, after I was working one night, I brought home some leftover cauliflower puree from dinner service and decided I’d experiment on my husband if he would actually eat it and know it was cauliflower (he experiment’s on me all the time so it’s fine). The result: he loved it! And it took him a long time to figure out what it was! Score for me. Now I am going to share this awesome recipe with you in hopes that you or someone you know can learn to love cauliflower this way!
For this recipe, you’ll need:
3 each cauliflower heads
1 pint heavy cream (or whole milk)
1 pint water
1 tablespoon of salt
2 sprigs thyme
2 tablespoons butter (cold)
This will make a lot of puree, close to 2 quarts I believe; so by all means, if you need to make a smaller batch, do so!
This is suuuuuuuper simple! Really, you’re going to look at me and think “really Marlee?! That’s it?!” Yes. I kid you not.
Break down the cauliflower into florets, they don’t have to be small florets either since we’re going to blend them. Throw the florets into a saucepot with the cream (whole milk), water, salt, and thyme. Then you’re going to let it boil basically until all of the liquid is reduced. But Marlee, how is the rest of the cauliflower going to cook??? Well, as the cauliflower on the bottom starts to cook and break down, it’s going to make more room for the cauliflower above it. Trust me, it looks like there is no way that this is going to work but it will!
Once the liquid is pretty much all reduced, turn off the heat. Remove the thyme stem and throw the cauliflower and whatever liquid might be in on the bottom of the pot into a blender. Turn the blender on and turn it up on high. Occasionally you’ll have to scrape the sides of the blender with a spatula but no biggie. Now add the butter a little at a time. This is going to help the puree be suuuuuuper velvety and we don’t want the butter to melt unevenly into the puree, so adding small bits at a time ensures that we incorporate the butter evenly.
Now that the butter is now in the puree, we strain it through a fine mesh strainer. Do we have to??? YES! The key to a beautifully smooth and silky puree is to strain all the icky bits. Place a mesh strainer over a bowl and pour the puree into the strainer. Now push it through the strainer with a spatula until all of the puree is through the strainer (don’t forget to scrape the bottom of the strainer).
Ta da!!!! You can store it in a ziploc bag or a Tupperware, whatever suits your fancy! Enjoy this awesome take on cauliflower. Let me know how you enjoy it as well! Happy eating!
- 3 each cauliflower heads
- 1 pint heavy cream or whole milk
- 1 pint water
- 1 tablespoon of salt
- 2 sprigs thyme
- 2 tablespoons butter cold
1. Break down the heads of cauliflower into florets. Add to a sauce pot with cream, water and thyme.
2. Cook cauliflower until liquid has reduced to 1/3.
3. Puree in a blender, adding butter slowly to emulsify.
4. Pass cauliflower puree thru a fine mesh strainer. Cool before storing.