Photo: Roasted and Pureed Cauliflower Recipe
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 58 reviews
By foodie15
on May 02, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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!
By KChoy
Tigard/Eugene, OR
on June 20, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By basspatch_13170149
Virginia
on March 12, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
Read all 58 reviews