Creamy Cauliflower Purée

Trim the cauliflower into florets, discarding the stem. Wash the florets thoroughly under cold water.

Cook the Cauliflower:

Bring a large pot of water to a boil and add a pinch of salt. Add the cauliflower florets and cook for about 10-12 minutes or until tender. You should be able to easily pierce the cauliflower with a fork when it’s done.

Drain the cauliflower well, and set aside to allow any excess moisture to evaporate.

Prepare the Baked Garlic:

Preheat your oven to 375°F (190°C). Slice off the top of the garlic head to expose the cloves.

Wrap the garlic head in foil and bake for about 30 minutes, until the cloves are soft and fragrant. Let it cool slightly.

Once cool, squeeze the garlic cloves out of their skins.

Purée the Cauliflower:

In a blender or food processor, combine the cooked cauliflower florets, baked garlic cloves, and about 50-70 grams of milk (start with less and add more for a smoother texture).

Blend until the mixture is completely smooth and creamy. You can adjust the consistency by adding more milk if needed.

Season the Purée:

Taste and season with salt and pepper as desired. You can also add a pinch of nutmeg or a little butter for extra richness if you prefer.

Serve:

Transfer the purée to a serving bowl and garnish with a drizzle of olive oil or fresh herbs like chives or parsley if desired. Serve warm as a side dish.

Serving and Storage Tips

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