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.