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PdfMake Confit Garlic: Place peeled garlic cloves in a small oven-safe dish. Cover completely with neutral oil. Bake at 250°F for 60–90 minutes until very soft and pale golden. Drain and reserve oil.
Brown the Butter: Add butter to a saucepan over medium heat. Cook until foamy, then until milk solids turn deep golden brown. Remove from heat immediately to prevent burning.
Cook the Cauliflower: Steam cauliflower florets until completely tender (12–15 minutes). Alternatively, simmer gently in lightly salted water.
Blend the Purée: Add cooked cauliflower to a high-speed blender. Add 4–5 cloves confit garlic. Add half the cream and half the brown butter. Blend until very smooth. Add remaining cream and brown butter as needed for desired richness. Thin with warm stock or water if necessary. Season with salt and add 1–2 tsp lemon juice to brighten.
Adjust & Hold: Taste and adjust salt, butter, and lemon. Purée should be silky, pipeable, and glossy. To reheat, warm gently in a saucepan over low heat or in a sous vide bag at 150–160°F. Do not microwave, as it may break the emulsion.
Make-Ahead Schedule
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