Directions

• 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