Roasted and Pureed Cauliflower

Guy Fieri

Recipe courtesy Guy Fieri, 2008

Show: Guy's Big Bite Episode: Under the Tuscan Brick

Picture of Roasted and Pureed Cauliflower Recipe Photo: Roasted and Pureed Cauliflower Recipe
Rated 5 stars out of 5
  • Rate This Recipe
  • Read 55 Reviews
Total Time:
45 min
Prep
15 min
Cook
30 min
Yield:
8 serving
Level:
Intermediate
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Ingredients

Directions

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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Newest Ratings and Reviews

Read all 55 reviews

  • on December 26, 2011

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    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.

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  • on October 11, 2011

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    Excellent. Only change was to not add the milk when making the puree as others suggested.

    people found this review Helpful.
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  • on October 05, 2011

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    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!

    people found this review Helpful.
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