This cauliflower purée is creamy and comforting, and it just happens to taste remarkably like mashed potatoes. It also has the benefit of being easier to make, healthier and lower in carbs. But don’t make it just for that reason — it’s delicious in its own right.
Ingredients
- cauliflower: 1 head (about 2 lbs., cut into 1/2-inch pieces, don't worry about keeping florets intact)
- chicken broth: 1 cup
- salt: 1 tsp (plus more to taste)
- unsalted butter: 3 Tbsp (cut into chunks)
- thyme: 1 tsp (fresh; chopped + Freshly ground black pepper, to taste)
Metric Conversion
Stages of cooking
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Ingredients.
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Begin by bringing the chicken broth and salt to a boil and a large pot. Add the cauliflower and steam for about 2o minutes, or until the cauliflower is very tender.
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Using a slotted spoon, transfer the cauliflower to a food processor and add the butter along with a few tablespoons of the chicken broth.
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Process until smooth and creamy, then taste and adjust seasoning with salt and pepper.
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Add the chopped thyme and process until evenly mixed.
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Transfer to a bowl and serve.
