Cauliflower Purée with Parmesan and Thyme

My husband hates cauliflower so it gave me great delight to feed this to him (without him knowing it was cauliflower) and watch him eat it with relish.

Great accompaniment to Fry’s Schnitzel

Ingredients

(for serving 4 people)

• 2 cups milk
• 3t Salt
•  Pepper to taste
• 1 medium cauliflower in florets
• 1 small bunch fresh thyme – tied in a bundle with kitchen string
• 1/4 cup freshly grated parmesan
• 1 tablespoon crème fraîche or cooking cream cheese
 

Method

1.   Bring milk to a boil in a large pot. Add half the salt, cauliflower and thyme bundle. Reduce heat to medium and partially cover the pan so that the milk doesn’t boil over. Simmer for 10 to 12 minutes until cauliflower is very tender. Strain in a colander, reserve the milk and let stand for 10 minutes until well drained. Discard thyme bundle.


2.   Place the cauliflower florets in the bowl of a food processor and process with a steel blade until coarsely chopped. Add the balance of the salt, pepper, parmesan and 2 tablespoons of the reserved milk. Process for another 30 seconds until very smooth. Add a bit more reserved milk to the desired consistency, if needed.


The purée can be prepared to this point up to 1 day ahead. Transfer the purée to a bowl, let cool to room temperature, then cover and refrigerate until ready to use.


3.   When ready to serve, place the purée in a medium saucepan and heat over medium heat until very warm, stirring frequently. Add the crème fraîche and stir until well incorporated. Transfer the purée to a serving bowl and serve immediately.