Cauliflower Puree with Caramelized Onions

We got a superginormous cauliflower in our CSA box last week. Now, I don’t know if superginormous is a real (or respectable) word, but I learned it from a first grader and nothing seems more apt to describe this cauliflower. It took up the entirety of one vegetable drawer in the refrigerator. If you’re a more scientific person and require a more precise description, it weighed in at 3 pounds, 12 ounces.

Now, what does one do with so much cauliflower? Short of inviting everyone you know over and forcing them to eat cauliflower soup? I thought to jazz up my usual puree with one of Laughing Crow Farm’s beautiful torpedo onions.

one torpedo onion (or regular red onion)
1 tbls. butter
1 lb. cauliflower
3 tbls. white wine
2 cups stock, chicken or veggie
salt, pepper to taste

  1. Melt butter in a pot large enough to hold your cauliflower.
  2. Slice onion into about 1/4 rings. And add to butter of medium-low. Stir often and cook until caramelized, about 30 minutes.
  3. Add wine and scrape up brown bits in bottom of pan.
  4. Add stock.
  5. Add cauliflower. Cover partially with lid.
  6. Bring to boil and maintain for ten minutes. Stir a few times.
  7. Using an immersion blender or blender, blend until smooth. Add 1 more tbls. of butter, if you like, and salt and pepper to taste.

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