Cauliflower Puree withThyme

Cauliflower Puree withThyme


  • 1 cup low sodium chicken broth
  • 1 tsp salt
  • 1 head cauliflower, cut in ½ inch pieces
  • 3 Tbsp unsalted butter, cut in to chunks
  • Freshly ground black pepper
  • 1 tsp chopped fresh thyme


  • In a large pot, bring the chicken broth and salt to a boil.
  • Add the cauliflower and bring back to a boil.
  • Cover, reduce the heat to low, and steam for 20 minutes, or until the cauliflower is very tender.
  • Use a slotted spoon to transfer the cauliflower to a food processor fitted with the steel blade. Add 3 tablespoons of the chicken broth from the pot, along with the butter, and process until smooth
  • Taste and adjust and seasoning with salt, if necessary, and add pepper to taste.
  • Add the thyme and process until just combined
  • Scrape out the puree into a medium bowl and serve.
  • This puree can be made up to 2 days ahead of time, refrigerate, and reheat gently in the microwave or on the stovetop.

Source: Jennifer Segal - Once Upon a Chef

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