Creamy Cauliflower And Garlic Purée

Side Dish

Serves 4

Recipe courtesy of Susan Ford, Publisher Louisiana Kitchen

Ingredients:

1 head cauliflower, leaves and stem removed, cut into bite-sized pieces
1/2 cup butter
4 cloves garlic, peeled and coarsely chopped
Chicken broth, as needed
1/2 to 3/4 cup cream or half-and-half, heated
salt and freshly ground pepper to taste

Creamy Cauliflower And Garlic Purée

Click image to enlarge

Method:

Add cauliflower and garlic to a large pot, preferably a Dutch oven, and add enough chicken stock to cover. Set over high heat and bring to a boil. Cook until cauliflower is fork-tender, about 12 minutes. Drain thoroughly. Return cauliflower to pot. Add butter and blend. Add half the milk or cream and blend. Purée with an immersion blender or in a traditional blender. Add more milk or cream, blending constantly, until desired texture is reached.

Season to taste with salt and pepper.