Which do you prefer: rich and nutty or smooth and silky?
Whether you're making a puréed vegetable soup or a vegetable purée, here are the steps you'll need to take, along with explanations of what I chose to do for my two cauliflower purée recipes. For my cleaner, simpler purée, I just cut the cauliflower into florets and left them like that. For the roasted version, I tossed the florets in olive oil and roasted them in a hot, 500°F oven, turning once, until well browned.
That combination was even more of a win in the roasted-cauliflower purée, where the savory meatiness of chicken stock is such a welcome component, while the creamy dairy adds a richness that just can't be beat.or even water. You'll still get great results; maybe slightly less rich and complex, but not worse by any measure.
You also need to pay attention to the liquid level: Since you're making a purée and not soup, you don't want it to be as wet. In the roasted-cauliflower version, because the cauliflower loses moisture and shrinks during roasting, you'll need less liquid to cover it in the saucepan. That means you won't have to wait for the liquid to reduce further before puréeing; it should come out thick enough.
For the simple simmered purée, you'll need to add extra liquid to cover the cauliflower, but then cook it down enough that it won't be too thin after puréeing. It's hard to be precise about this, but the good news is it can always be adjusted later. I'd generally recommend erring on the side of too dry, since thinning is as easy as adding more liquid afterward, but even if it comes out too wet, you can always simmer it down further.
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