Cauliflower Puree

Potentially the best accompaniment to any steak dish.

Bonus points if you pour the garlic butter from your steak on top of the purée and garnish with a little rosemary. I cook this alongside almost every Filet Mignon made at home. The dish takes about an hour in total but with very little active time making it an easy option to make as a side dish while tending to other things.

Prep List

• Cauliflower x 1 head

• Onion x 1

• Garlic x 3 cloves

• Thyme x 4 sprigs

• Heavy Cream x 4 cups

• Butter x 4 tbsp

• Kosher Salt

Recipe

• Break down cauliflower into florets

• Dice onion, slice garlic thinly, add both to a medium size pot over medium heat with 1 tbsp butter

• Cook gently and lower the heat if necessary to soften onion/garlic but not allow to brown

• After 2-3 min (or once they are softening) add cauliflower, thyme sprigs, remaining 3 tbsp butter to pot then fill with cream until mixture is fully submerged

• Cook 20-30 min until cauliflower can be easily penetrated with tip of a knife

• Once cauliflower is ready, remove thyme sprigs and add mixture to a blender

• Blend slowly gradually increasing speed until cauliflower is smooth and puréed

• If purée is too thin (read: soupy) you may want to place purée back into pot and reduce to reach desired consistency (note: if purée becomes too thick you can always add more cream)

• Season with kosher salt and add any additional butter to taste....as they say, measure with your heart ♥️

• Top with chopped chives and serve