Creamy, velvety cauliflower blended with slow-roasted garlic, shallots, thyme, and pecorino cheese for a cozy, flavorful bowl that’s easy to make at home.
Ingredients
1 cup of peeled garlic cloves
2 large heads of cauliflower
3 shallots
1 yellow onion
2 tsp fresh or 1 tsp dry thyme
16 oz of crushed tomatoes
low sodium chicken or vegetable stock
grated pecorino cheese
2 cups olive oil
1 tbsp unsalted butter
1bay leaf
1 cup heavy cream or creme fraiche
kosher salt/black pepper
Instructions
In 350° oven: place garlic cloves in a small oven proof container with lid, cover with olive oil and slow roast until soft and golden. Remove from heat and let cool. Separate cloves from oil.
Julienne yellow onion.
Thinly slice shallots.
Remove greens from cauliflower and cut down cauliflower head into chunks.
Pick 2 tsp of fresh thyme from stems or measure 1 tsp of dried.
In stock pot on stove, over medium heat: sweat shallots, thyme, onions in the garlic oil (from roasting the cloves)
Add cauliflower stirring frequently until slightly tender.
Lightly season with salt and pepper.
Add crushed tomatoes, chicken or vegetable stock just enough to cover the cauliflower.
Reduce heat to simmer, cook slowly until completely soft and tender and reduce by a third for increased flavor.
Remove from heat, add the roasted garlic, ½ cup pecorino cheese, 1 cup of heavy cream/creme fraiche.
Puree with emersion blender until smooth and creamy. (strain for a smoother texture)