Rich and Nutty Roasted-Cauliflower Purée

seriouseats.com

Aprntice

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

3 tablespoons (45ml) extra-virgin olive oil

Kosher salt and freshly ground black pepper

2 tablespoons (30g) unsalted butter

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

4 medium cloves garlic, thinly sliced

Pinch cayenne pepper

1 cup (235ml) heavy cream or homemade or store-bought low-sodium chicken stock (or a combination of the two; see note)

1 sprig thyme

Directions at seriouseats.com

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