Cauliflower Puree with Roasted Florets
The cruciferous star takes center stage in this creative side: It’s the focus of the creamy puree and then again in the perfectly browned and caramelized florets on top.
Ingredients
Puree
- 1 medium head cauliflower, roughly chopped
- 3 cloves garlic, minced
- 6 black peppercorns
- 2 bay leaves
- 1 to 2 tablespoons chopped parsley
- 2 to 4 fresh thyme sprigs
- Pinch ground nutmeg
Roast cauliflower
- 2 to 3 tablespoons olive oil
- ½ head cauliflower, divided into small florets
- ½ teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Place cauliflower in a large saucepan. Cover with water, add the remaining puree ingredients to the pan and cook until very soft, about 30 minutes. Remove 1 cup of liquid and set aside (you can use this later to thin out your cauliflower puree if it seems too thick).
- Drain the cauliflower in a colander, and remove the bay leaves, peppercorns and thyme sprigs. Place the cauliflower in a blender and puree until smooth. Add a little of the reserved water if it’s too thick. Season with salt, pepper and a little more ground nutmeg to taste. Keep warm.
FOR THE ROASTED CAULIFLOWER
- Mist a large baking sheet with oil spray. Add the florets, liberally mist the tops with olive oil spray and sprinkle on salt, pepper and garlic powder. Roast in the oven set at 400 degrees for 30 to 40 minutes, until the tops begin to brown.
- Spoon the puree into a dish and sprinkle the florets over the top. Season with salt and freshly ground black pepper to taste. Garnish with toasted slivered almonds pine nuts, if desired.
Nutrition Information per serving
Calories: 70Carbohydrates: 5gProtein: 2gTotal Fat: 5g— Unsaturated Fat: 4g— Saturated Fat: 1gCholesterol: 0mgSodium: 20mgFiber: 2gTotal Sugar: 1g— Natural Sugar: 1g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.