Smooth and Silky Cauliflower Purée

2 tablespoons (30g) unsalted butter

1 large (8-ounce; 225 g) yellow onion, thinly sliced

4 medium cloves garlic, thinly sliced

1 (2-pound; 925 g) head cauliflower, trimmed and cut into florets

2 cups (475ml) heavy cream or homemade or store-bought low-sodium chicken stock (or a combination of the two; see notes)

1 sprig thyme

Kosher salt

Directions at seriouseats.com

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