Cauliflower Spread

Servings 8, Total Time 45 minutes

I absolutely love cauliflower spread; it is a wonderful alternative to potato puree and adds a certain je ne sais quoi to any dish. The smooth and silky vegetable texture offers a complex flavor and a unique charm to any dish, or as a tasty dip before your meal. If you prefer a chunkier, mashed version instead of a puree, you can roast the cauliflower in the oven.

Ingredients:

• 2 tablespoons unsalted butter

• 1 large yellow onion, thinly sliced

• 3 whole cloves garlic, peeled

• 4 cups cauliflower florets, about 2lbs

• 1 cup heavy cream 

• 1 cup vegetable stock 

• 1 lemon zested and juiced

• 1 tbsp thyme 

• Kosher salt to taste

• White pepper to taste

Steps:

1. Melt butter in a large saucepan over medium-high heat. Add onion and cook until softened.

2. Add cauliflower, cream, stock, lemon juice, garlic, and thyme. Bring to a simmer and cook until the cauliflower is tender, about 5 minutes.

3. Continue to simmer until the liquid has reduced by half, which takes about 20 to 30 minutes. 

4. Using an immersion blender, blend cauliflower and liquid to form a very smooth purée. Season with salt and lemon zest. Serve warm with a piece of salmon topped with a scallion cilantro sauce and enjoy!

Notes:

This recipe makes one quart of cauliflower spread. You can store any leftovers in the fridge for up to five days.