Roastedcauliflowerandgarlicpuree Recipes

ROASTED CAULIFLOWER WITH GARLIC AND HERBS

Roasted Cauliflower with Garlic and Herbs image

Roast cauliflower with garlic, thyme and rosemary until golden and tender.

Provided by Food Network Kitchen

Time 35m

Yield 6

Number Of Ingredients 6

Ingredients

1 head cauliflower (about 2 pounds), trimmed and cut into florets
1/4 cup extra-virgin olive oil
5 garlic cloves, roughly chopped
2 teaspoons roughly chopped fresh thyme
1 teaspoon chopped fresh rosemary
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 450 degrees F. Toss the cauliflower with the olive oil, garlic, thyme and rosemary on a rimmed baking sheet until well coated. Sprinkle with 1 teaspoon salt and several grinds of pepper and toss again.
Roast, stirring occasionally, until golden and tender, about 20 minutes.

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

Ingredients

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.

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