This cauliflower purée is delicious served with roast chicken, guinea fowl or cod. It can be made in advance and gently reheated and freezes well too.
I served it the other night with a roasted guinea fowl leg and some crispy new potatoes. It feels just a little bit indulgent (and can be) but it can be as light or rich as you fancy depending upon your mood.
To make enough for 4 people (or 2 servings and 2 for the freezer) you’ll need:
Half a cauliflower cut into very small florets (you don’t need to be precise about this just cut them to a similar size so they cook evenly)
A small onion finely chopped
A few sprigs of fresh thyme (or a teaspoon of dried thyme leaves)
Unsalted butter
About a cup of milk (you can substitute stock if you prefer)
Cream (optional)
Salt and pepper
Method:
Put a large knob of unsalted butter into a large saucepan and pop in the finely chopped onion and cauliflower florets.
Add a sprinkle of salt, let the butter melt, add the thyme, then turn the heat down to very low, pop on a lid and leave to sweat gently for about 15 minutes.
Keep an eye to make sure it doesn’t catch. You want to avoid too much colour (although it’s not essential).
Take the lid off and add the milk. Pop the cover on again and let it cook for another 10 minutes or so and then either blitz it with a hand held blender or remove it to a liquidiser or food processer and process it there.
When the purée is smooth you can add a little cream (if you want a rich creamy version) and another knob of butter while the engine is running.
Equally delicious and with less washing up is to just squish the cauliflower into a rough purée with a potato masher or using the back of a fork.
The smooth version is more sophisticated and the lumpy one more rustic.
Check the seasoning, add a little more salt if necessary and some ground black pepper (or use white pepper if you want a flawless cream coloured purée).
Both are delicious.
Serving up. Put a couple of tablespoons in the base of a deep bowl, add your other veggies (I added some roasted baby potatoes) and then your meat or fish on top.
A sprig of thyme on the top to garnish is nice if you have it.
Voila! Bon appetit!
