Cauliflower and Sunchoke Purée
Cauliflower and sunchoke purée is a delicious and versatile side dish that can be enjoyed with a variety of main courses. It's easy to make and can be tailored to your own taste preferences. For a richer flavor, try using roasted garlic or adding a touch of cream or butter to the purée. Serve it warm or at room temperature.
Cauliflower and sunchoke purée is a dish that has been enjoyed for centuries. The first recorded recipe for cauliflower purée dates back to the 16th century, and it has since become a popular side dish in many cultures. Sunchokes, also known as Jerusalem artichokes, were first brought to Europe from North America in the 17th century, and they quickly became a popular food source due to their hardiness and nutritional value. Today, cauliflower and sunchoke purée is a staple dish in many restaurants and homes around the world.
Cauliflower and Sunchoke Purée Cauliflower and Sunchoke Purée Cauliflower and Sunchoke Purée Cauliflower and Sunchoke Purée
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 1 head of cauliflower, cut into florets
  • 1 pound sunchokes, peeled and chopped
  • 1/2 cup olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Toss cauliflower and sunchokes with olive oil, onion, garlic, thyme, salt, and pepper.
  3. Spread on a baking sheet and roast for 25-30 minutes, or until tender and browned.
  4. Transfer to a blender or food processor and purée until smooth.
  5. Serve immediately or store in the refrigerator for later use.
Why It Works
  • Roasting the cauliflower and sunchokes brings out their natural sweetness and intensifies their flavor.
  • Puréeing the vegetables until smooth creates a creamy and velvety texture.
  • The addition of herbs and spices adds depth and complexity to the flavor of the purée.