Make It Ahead: Make this dish up to 4 days in advance. Reheat in a dry skillet over medium-low heat until warmed through, about 10 minutes, or in a covered
dish in a 350°F oven.
Tidbits: If cauliflower isn’t for you, triple the recipe for the parsnip-turnip puree and serve it instead.
- 8 cloves garlic, unpeeled
- 2 tablespoons extra-virgin olive oil
- 2 heads cauliflower, trimmed into florets
- 1/3 cup chicken stock
- 5 tablespoons melted ghee
- 2 teaspoons fine sea salt
- 1/4 teaspoon freshly ground black pepper, plus more for garnish
- Chopped fresh thyme, for garnish
- Preheat the oven to 425°F.
- Put the garlic in a small, heatproof dish and drizzle with the olive oil. Cover and roast for 15 minutes. Set aside to cool.
- While the garlic is roasting, put the cauliflower in a saucepan with 1/2 inch of water. Cover and steam over medium-high heat for 10 minutes, or until tender. Drain well and transfer the cauliflower to a food processor.
- Squeeze the papery garlic skins to release the cloves. Add the garlic to the food processor along with the stock, ghee, salt, and pepper. Process until smooth and fluffy. Transfer to a serving bowl, garnish with the pepper and thyme, and serve warm.