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Author Notes: As an alternative to blending or processing the puree, I put the cooked vegetables in a large bowl with the broth and wield my immersion blender sort of like a potato masher, just kind of zipping through the mixture a few times until it is loosely blended but retains some body. —Bogre
- 1 pound cauliflower florets, cut in pieces of roughly equal size
- 1/4 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil, plus extra for roasting
- 1/2 medium onion, diced
- 2 garlic cloves, chopped
- 1-1 1/4 cups chicken or vegetable broth
- 1 tablespoon butter, divided
- salt and pepper
- Heat the oven the 450 F. Toss the cauliflower florets with liberal amounts of olive oil, salt, and pepper, and the cumin and smoked paprika. Arrange in a single layer in an oven-safe pan. Roast 25-30 minutes.
- Meanwhile, heat 1 tbsp olive oil and 1/2 tbsp butter in a skillet over medium heat. Saute the onion until beginning to brown. Add garlic and a pinch of salt and pepper and stir until fragrant, about 30 seconds. Remove from heat.
- Remove the cauliflower from the oven and transfer to a blender or food processor with the onion-garlic mixture. Deglaze the roasting pan with about 3/4 cup of the broth, stirring to scrape up browned bits, and add to the vegetables along with the remaining 1/2 tbsp butter.
- Pulse the mixture until all the ingredients are incorporated, but not completely blended--you want the puree to have some body, with tiny but distinct bits of cauliflower evident. You may need to add some of the remaining broth if the mixture is too thick, but you don't want it to be too soupy. Season to taste with salt, pepper, and more paprika, if necessary.