Recipes

Cauliflower Parmesan Puree with Thyme

I haven’t had access to a blender in so very long–until the holidays–and oh how wonderful that was! There’s nothing I love more than creamy mashed potatoes, and it got me to questioning what else could be mashed and creamy (partly due to the fact I had so many potatoes while in Norway). And what better way of having creamy cauliflower than with cheese?

I know you don’t have an answer.

I made this cauli-puree for the first time this summer when in Norway with my family and it was a big hit. Pappa keeps asking for me to make it; and after I left for London he’s been bugging me for the recipe! (Well here it is, Dad!)

What I love about this recipe is that it is incredibly easy to make, and can be made to look real classy if you’re having friends over. Or have it for a weekday dinner when you’re feeling for something a little comforting. I like to pair it with fish, which is also very quick and simple by throwing it in the oven with some herbs! I take a lot of pride in making my dishes “look the part,” but I promise this is one of the most hassle-free dishes I’ve ever made (I mean, apart from Top Ramen).

The trick is to boil the cauliflower in milk, rather than adding it afterwards so that you keep the creamy texture without making it soupy. You can always experiment with different herbs or spices in the mix. After making this several times, I’ve found that sticking to the simple flavors does just enough to keep me (and Dad) licking the plate afterwards.

 

Cauliflower Parmesan Puree

Ready in 20 min / Serves 2-3

Ingredients:

1 head of cauliflower

1 cup milk

1 cup water (or more if needed)

1 garlic clove, crushed

1/2 onion

1 tsp dried thyme (you can use a sprig of fresh thyme instead)

1 tbs butter

1/2 cup parmesan (or to taste)

salt & pepper

 

Directions:

1. Drizzle olive oil into a pot and turn on high. Chop onion into wedges then cook for a few minutes, or until fragrant (this will add depth!)

2. Add garlic clove, then add the chopped cauliflower, milk, and just enough water so that the cauliflower is submerged. Add the thyme.

3. Boil for about 15 minutes or until the cauliflower is soft and easily breaks apart with a spoon.

4. Strain everything, then scoop cauliflower, onion and garlic into a blender. (If using fresh thyme, remove before blending).

5. Blend just until everything begins to combine. Then add butter and parmesan. Blend again until creamy (don’t over-blend!) then salt and pepper to taste. Serve with fish, chicken, veggies, or lick the bowl clean on its own!

 

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