Easy Cauliflower Cream (Heavy Cream Substitue)

Let's Cook

1. Step 1.

   Place the cauliflower florets in a small pot with 1 cup water and ¼ teaspoon sea salt. Cover and bring to a boil over high heat.

2. Step 2.

   Steam the cauliflower over high heat until fork tender, about 5 to 7 minutes.

3. Step 3.

   Using a slotted spoon, transfer the cooked cauliflower to a blender, adding only enough of the cooking water to aid in blending (about half). Purée the cauliflower until completely smooth.

4. Step 4.

   Transfer the cauliflower cream to an airtight container and refrigerate for up to 1 week until ready to use. Shake well before adding to any soups or sauces.

5. Step 5.

   Combine ½ cup dried chile flakes and ½ cup dried árbol chiles (chopped) in a medium bowl.

6. Step 6.

   Heat 1½ cups neutral oil in a small saucepan over medium heat until a thermometer reads 350°F, about 3 minutes.

7. Step 7.

   Carefully pour the hot oil over the chiles. They will sizzle and steam. Be careful not to inhale the steam! Stir in ½ teaspoon garlic powder and ½ teaspoon pink Himalayan salt.

8. Step 8.

   Allow the chile oil mixture to cool completely to room temperature before transferring to an airtight sanitized glass jar. This oil can last up to 2 months at room temperature.