Cauliflower Puree | America's Test Kitchen

Ingredients

• 1/4 cup cold-pressed extra-virgin olive oil
• 2 garlic cloves , minced
• 2 teaspoons minced fresh thyme or ¾ teaspoon dried
• Salt and pepper
• 1/4 teaspoon white wine vinegar
• 1 large head cauliflower (3 pounds), florets cut into 1-inch pieces, core peeled and sliced ¼ inch thick