This has become my go to side-dish lately.  I’m obsessed with it.

To make it easier, I use frozen cauliflower, but you can definitely make it with fresh cauliflower.  This pair really well with anything from seafood to steak.  I top it off with the caramelized onion for some extra flavors, but it’s just as delicious by itself.

Ingredients:

Cauliflower Puree:

• 8 oz of frozen cauliflower florets
• 1 large red potato, cut into pieces (as big as the florets)
• 1 cup of chicken broth
• 1 tbsp of butter
• 1/4 tsp of red pepper flakes
• Salt and pepper to taste

Caramelized Onion:

• 2 large yellow onions, thinly sliced
• 1 tsp sugar
• 2 tbsp oil
• A splash of red wine, about 2 tbsp
• 1/4 tsp thyme leaves, very roughly chopped (I like to leave most of them whole.  They are so tiny!)
• Salt and pepper to taste

Instructions:

Cauliflower Puree:

• Cook the cauliflower and potato in the chicken broth over medium low heat, in a covered pot.  Cook until soft, about 20-25 minutes.
• Add the cooked cauliflower, potato along with the rest of the ingredients to a blender.  Blend until smooth.

Caramelized Onion:

• Heat oil in a pan on medium heat.
• Add the onion, sugar, thyme, salt and pepper.  Lower the heat to low and cover with a lid.  Cook for about 20-25 minutes on low heat, stirring occasionally making sure the onion is cooking evenly.
• Once the onion is cooked through and is all jammy, add the red wine.  Cook until all the liquid is absorbed and turn off the heat.
• While still hot, add the thyme.  Mix well.
• Serve on top of the puree while hot.