Roasted and Pureed Cauliflower

Total Time:
45 min
15 min
30 min

8 serving


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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4.7 61
Made this dish for a dinner party and everyone loved it!!! great complement to chicken with 40 cloves of garlic. item not reviewed by moderator and published
That is really perfect dish. The pure gives a chance to try modification. I haven't added neither cheese ( though it might be interesting) nor cream but some nutmeg and white pepper only. A sort of problem it was to roast florets evenly, they tend to get black on the top no matter how precisely oiled. Anyway five starts without a doubt item not reviewed by moderator and published
This was amazing. I've seen this made on many of the cooking shows, and thought I would try it. It was so good and very easy. I used 2% milk because that's what we buy and it came out great. Next time I'll try fat free canned milk. Just wondering if I could freeze this? item not reviewed by moderator and published
I was looking for a recipe for mock mashed potatoes when I stumbled upon this. I halved the recipe since I live alone. Like many others, I added parmesan cheese then took it one step further and added a few slices of crispy bacon. These two ingredients made the dish. That's the reason for the four star rating. As written, it's four stars. Adding the cheese and bacon puts it over the top and into five star territory. I'm surprised this wasn't part of Guy's original recipe. Interestingly, some reviewers recommended not using the liquid to puree. I found that it was impossible to puree the cauliflower without the liquid. You just need to be very cautious with the amount you use. A definite repeat! item not reviewed by moderator and published
So good and so easy! I roasted garlic with my cauliflower and then added it to my puree. I found that my puree was too thin so I added a few small potatoes to the mixture and it turned out fantastic. Adding parmesan is also really tasty. item not reviewed by moderator and published
Enjoyed this very much. I enjoyed the roasted a little more than the puree but the Misses was just the opposite. Wish I had read the comments. Will definately try adding the parmesan to the puree next time. item not reviewed by moderator and published
Quite delicious! Added a little sour cream and Parmesan and it was even better. Be careful not to over blend them. Loved this better than the mashed potatoes that were served. Definitely don't add the milk! Too runny. item not reviewed by moderator and published
Excellent. Only change was to not add the milk when making the puree as others suggested. item not reviewed by moderator and published
This recipe was Aa-ma-zing! I was a little skeptical so I boiled a few potatoes just in case & I ended up not needing them. (I used them instead for a potato & veggie scramble the next morning Just like mashed potatoes. It fooled everyone! item not reviewed by moderator and published
Terrific. Don't add milk to blender unless it is too thick. I didn't have enough cauliflower for the amount i needed so boiled a white sweet potato along with the cauliflower. Result was a huge success...even with those who claim to hate cauliflower. item not reviewed by moderator and published
how much bacon and how much cheese? item not reviewed by moderator and published

Not what you're looking for? Try:

Roasted Cauliflower with Caper Vinaigrette

Recipe courtesy of Anne Burrell