Chef's Quick Tips: Cauliflower PureePosted: Updated:
This week, Chef Peter Hamme and owner of Stone’s Throw Restaurant in Seymour shows Tina Redwine how to make spring-time recipes.
1 head cauliflower core removed and florettes chopped
1 small white onion diced
1 Tbsp. garlic chopped
2 ounces butter
¼ cup heavy cream
1 cup chicken stock
Salt to taste
Melt the butter in a saucepan. Add the garlic and the onions and cook until onions soften.
Add the cauliflower and stir just long enough to coat with the butter. Do not brown the cauliflower.
Add the chicken stock, and boil until cauliflower softens.
Remove from heat, allow to cool slightly,and strain. Reserve the cooking liquid.
Add cream to cauliflower and puree with an immersion blender adding the reserved cooking liquid as needed.
Season with salt
This may be made a day ahead. Store in the refrigerator. When reheating, place puree and some of the liquid in a pan over low heat and stir occasionally.
Chef, Owner Peter Hamme
Stone’s Throw Restaurant
337 Roosevelt Dr, Seymour, CT 06483