Cauliflower is the star of this smooth, creamy vegetarian pâté.
Roasting the cauliflower brings out a deeper richness and dehydrates it slightly, helping to create a thicker, more pâté-like purée later.Soy sauce and brandy bring out a deep, meat-like savory flavor.roasted-cauliflower purée
For my basic roasted-cauliflower purée, I roast the brassica in a hot oven until it's well-browned. That process also dehydrates it, which is ideal for a thicker texture similar to that of pâté. Then I sauté some onion and garlic in butter until both are softened and fold in the roasted cauliflower. I top the vegetable mix with cream and fresh thyme, then simmer it all together for a few minutes before blending it into a purée.
The first step to transforming my purée into something more immediately recognizable as a pâté was to work in some nuts, which help to thicken it into a spread you can slather on crackers or bread. I ultimately chose pecans because they work nicely with the cauliflower, though walnuts could easily take their place.
The third step was to reduce the liquid in the pot more fully, to avoid a "pâté" that's as loose as a purée. For a finishing touch, I decided to add a splash of soy sauce, which underscores that umami depth even more.
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