Roasted and Pureed Cauliflower

Recipe courtesy Guy Fieri, 2008

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

Rated: 5 stars out of 5Rate itRead users' reviews (25)

RECIPE
COMMENTS & REVIEWS(25)

Cook Time:
30 min
Level:
Intermediate
Yield:
8 serving

Times:

Prep: 15 min
Inactive Prep: --
Cook: 30 min
Total:: 45 min

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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

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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Comments & Reviews

recipe Roasted and Pureed Cauliflower
MICHELLE Macon, MO 11-16-2009
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Impressed!
Rated: 5 stars out of 5

We made the South Beach version before and did not care for it. This was excellent. My husband could not believe it was... cauliflower. We added some milk and it was a bit runny. Read more
recipe Roasted and Pureed Cauliflower
Lauren Philadelphia, PA 10-22-2009
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Awesome!
Rated: 5 stars out of 5

This recipe is awesome. The taste is incredible. My husband who grew up on mashed potatoes didn't know it was cauliflower... until i told him. I added a little minced garlic and a touch of nutmeg and it was perfect. My husband doesn't like chives so I left them out. Definitely will make again and again!Read more
recipe Roasted and Pureed Cauliflower
Margaret Severna Park, MD 10-06-2009
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Yummy comfort food
Rated: 5 stars out of 5

This is FABULOUS! I didn't add any of the milk back in - it was creamy enough without. Important to add enough salt and... butter. (I added a bit more than the recipe suggested.) I turned it into a fantastic vegetarian main dish by putting a scoop of the puree on the bottom of a bistro bowl, and then adding roasted vegetables on top (sweet potato, onion, celery, etc), and topped with the chives. YUM! Read more
recipe Roasted and Pureed Cauliflower
Kim Superior, CO 09-23-2009
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Baby Food
Rated: 2 stars out of 5

I found this recipe not to be a keeper. There's nothing stand-out about the taste. It does turn out like soup (thus the... 'pureed' in the title) and i felt like i was eating baby food. It was a good try but just not all that exciting.Read more
recipe Roasted and Pureed Cauliflower
Marcy Lakeland, FL 09-22-2009
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Better then Potatoes
Rated: 5 stars out of 5

This is the best!!! When I watched the show while Guy was making this, he did not add any liquid to the puree until he seen... the consistency. I did not add any liquid, mine was perfect after pureeing it. FANTASTIC AND YUMMY!!!!Read more
recipe Roasted and Pureed Cauliflower
Christine Portland, OR 09-19-2009
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Super creamy
Rated: 5 stars out of 5

I absolutely loved the pureed cauliflower. I used a combination of half and half with non-fat milk. It was smooth, creamy,... buttery and delicious. I did not roast any of the cauliflower or use the chives. It was great and super simple!Read more