Charred Cauliflower Purée Recipe

Preheat and prepare

Preheat your oven to 450°F (230°C). Line a rimmed baking sheet with foil or parchment and set a rack in the oven if you prefer broiling for extra char.

Toss cauliflower florets and halved onion with 1 tablespoon olive oil and 1/2 teaspoon kosher salt on the prepared baking sheet. Spread in a single layer with space between pieces for good charring.

Roast on the top rack for 20–25 minutes, turning once halfway, until edges are deeply browned and some florets have blackened tips. For additional smokiness, switch to broil for the last 2–3 minutes watching closely.

Meanwhile, toss the garlic cloves with 1 teaspoon olive oil, wrap them in foil (or place in a small ovenproof dish covered) and roast alongside the cauliflower for 15–20 minutes until soft and slightly caramelized. Remove garlic when soft.

Place cubed potatoes in a medium saucepan and cover with cold water by 1 inch. Add a generous pinch of salt. Bring to a simmer over medium-high heat and cook until potatoes are tender when pierced with a knife, about 12–15 minutes.

Drain potatoes well in a colander and return to the still-warm pot for a minute to let excess steam evaporate (this helps a silky purée).

Once cauliflower is charred and garlic is soft, transfer cauliflower (including any browned bits) and roasted garlic to a high-speed blender or food processor. Add cooked potatoes.

Warm the milk with the stock and butter in a small saucepan until the butter melts and the liquid is hot but not boiling (about 120–140°F / warm to the touch). This prevents chilling the purée and helps it whip silky.

Add 1/2 cup of the warm milk-stock-butter mixture to the blender with smoked paprika, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, and the tablespoon of heavy cream. Purée on high until very smooth, pausing to scrape down sides as needed. Add more warm liquid in 2–3 tablespoon increments until desired consistency is reached. The purée should be silky and spreadable but hold some shape.

Taste and adjust seasoning with remaining salt, pepper, and 1 teaspoon lemon juice to brighten flavors. If you want more smoke, add an extra 1/4 teaspoon smoked paprika or a small drop of liquid smoke (use sparingly).

Transfer purée to a warmed serving bowl. Whisk or stir in remaining 1 tablespoon butter (or swirl in 1 tablespoon browned butter or olive oil) for gloss and richness.

Garnish with finely sliced chives and a light drizzle of olive oil or browned butter. Finish with a small grind of black pepper and a very light sprinkle of smoked paprika if desired.

Serve immediately while warm as a side for roasted meats or vegetables. Leftover purée can be cooled, refrigerated up to 3 days, and gently reheated with a splash of milk or stock to restore texture.