Equipment
Ingredients
Vegetables
- 600 g cauliflower, cut into even florets
Dairy and Seasoning
- 120 ml whole milk, warmed
- 50 g unsalted butter, cubed
- 1 g ground nutmeg
- 4 g kosher salt
Nutrition (per serving)
Method
Trim the cauliflower head, removing the green leaves and tough core. Cut the remaining head into even-sized florets to ensure uniform cooking.
Bring a large saucepan of heavily salted water to a rolling boil at 100°C/212°F. Add the cauliflower florets and simmer until they are completely tender and easily crushed with a fork.
Drain the cauliflower thoroughly in a colander. Let it sit for a few minutes to allow the excess surface moisture to evaporate as steam, which prevents a watery purée.
While the cauliflower drains, combine the whole milk and butter in a small saucepan over medium-low heat. Warm the mixture until the butter has entirely melted.
Transfer the warm, steamed cauliflower to a blender or food processor. Pour in the warmed milk and butter mixture, then add the ground nutmeg and kosher salt.
Blend the mixture on high speed until completely smooth and velvety. Stop to scrape down the sides of the blender jar as needed to incorporate any unblended pieces.
Chef's Notes
- For the silkiest texture possible, err on the side of overcooking the cauliflower. It should fall apart effortlessly.
- Warming the milk and butter before adding them to the blender not only maintains the serving temperature but helps emulsify the fats into the vegetable base more cleanly.
- If you want to elevate this for a special occasion, swap half of the whole milk for heavy cream or stir in a tablespoon of crème fraîche right at the end.
Storage
Refrigerator: 4 days — Store in an airtight container. Surface may form a slight skin; press plastic wrap directly onto the purée before sealing.
Freezer: 1 month — Freezing may slightly alter texture, making it watery upon thawing. Reblend after heating.
Reheating: Warm gently in a saucepan over medium-low heat, stirring frequently. Add a splash of milk if it becomes too thick.
