Rich And Nutty Roasted Cauliflower Purée Recipes

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ROASTED AND PUREED CAULIFLOWER



Roasted and Pureed Cauliflower image

Provided by Guy Fieri

Categories     side-dish

Time 45m

Yield 8 serving

Number Of Ingredients 6

2 heads cauliflower, core removed, cut into florets
1 tablespoon olive oil
4 cups whole milk
1 teaspoon salt
1 tablespoon unsalted butter
1/2 bunch chives, minced for garnish

Steps:

  • Preheat oven to 350 degrees F.
  • On a sheet tray, spread 1/4 of the florets with the oil, season with salt and bake until caramelized, about 25 minutes. Meanwhile, combine remaining cauliflower, milk and half a teaspoon of salt in a medium saucepan over medium heat. Bring mixture to a simmer, cover, and cook until cauliflower is tender, about 20 to 25 minutes. Strain cauliflower from milk mixture, reserving both. Transfer cauliflower to a blender. Add remaining 1/2 teaspoon of salt and butter to the blender. Add half of the reserved milk liquid. Secure top on blender and puree mixture until smooth. If mixture is too thick, thin by adding some of the remaining liquid. Season, to taste. Serve in a large serving bowl topped with caramelized florets and chives.

ROASTED CAULIFLOWER AND GARLIC PUREE



Roasted Cauliflower and Garlic Puree image

We enjoy pureed cauliflower but have had difficulty getting the consistency right. Steaming and boiling the cauliflower causes it to pick up too much moisture and the result is a really horrid soupy mess. We solved the problem by roasting the cauliflower with some garlic instead of using a water based method. The texture is close to mashed potatoes, but much healthier. I've indicated that this will serve 4, but to be honest, when I do this, I double the recipe. We use a lot of garlic, but we love it roasted. If you don't like garlic, don't use as much!

Provided by Akikobay

Categories     Cauliflower

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 head cauliflower, rinsed and separated into small florets
1 head garlic, separated and peeled
3 tablespoons olive oil
salt, to taste
butter (optional)
1/2 cup nonfat sour cream

Steps:

  • Toss the cauliflower florets and peeled garlic cloves in the olive oil until coated (I guess on the amount of olive oil, and probably use more than the specified amount).
  • Sprinkle with salt to your taste. We use a creole salt or spice.
  • Roast in oven at 375 degrees until the cauliflower is cooked and a fork pierces the stems easily. The timing will depend on how large you leave the cauliflower pieces, but it usually takes about 20 minutes. Don't let the cauliflower burn, but I think the slightly browned edges add character and flavor. The garlic should also be very soft by now.
  • Put the roasted cauliflower with the garlic cloves into a food processor along with the butter (optional) and the sour cream. Pulse-puree until the mixture is smooth. Adjust seasonings as necessary and serve warm.

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