Equipment
Ingredients
Main
- 910 g cauliflower, cut into small florets, core coarsely chopped
- 480 ml whole milk
- 2 garlic, smashed and peeled
- 12 g fresh thyme, sprigs
- 5 g kosher salt
- 45 ml sour cream
- 1 g black pepper
Nutrition (per serving)
Method
Place the cauliflower, milk, garlic, thyme sprigs, and 5g (1 tsp) of salt into a medium saucepan.
Set the saucepan over medium-high heat until the milk starts to bubble at the edges, approximately 90°C/194°F.
Lower the heat, cover the pan, and simmer for 10 to 15 minutes until the cauliflower is completely tender.
Pour the mixture through a colander into a bowl to separate and reserve the infused milk.
Pick out and discard the thyme sprigs from the cauliflower.
Put the cooked cauliflower and garlic back into the saucepan.
Process the cauliflower with an immersion blender until the mixture is smooth.
Add the reserved milk back into the pan 15ml (1 tbsp) at a time, blending after each addition until creamy; you will use about 60ml (1/4 cup).
Stir in the sour cream and season with salt and black pepper to taste.
Top with fresh thyme leaves and serve immediately.
Chef's Notes
- For an even smoother texture, pass the finished puree through a fine-mesh sieve.
Storage
Refrigerator: 72 hours — Store in an airtight container.
Freezer: 720 hours — Texture may become slightly grainy upon thawing.
Reheating: Warm in a saucepan over low heat, adding a splash of milk if needed to restore creaminess.
