Roasted Cauliflower Purée
Indulge in this creamy Roasted Cauliflower Purée, where tender, caramelized cauliflower meets a touch of garlic and a splash of olive oil. Perfectly smooth and subtly flavored, it serves as a delicious side or a base for your favorite dishes.
Equipment
- Blender or food processor
- Medium saucepan
- Strainer
- Measuring cups and spoons
Ingredients
- ½ bunch bunch chives, minced for garnish
- 2 heads cauliflower, core removed, cut into florets
- 1 tsp salt
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 4 cups whole milk
Instructions
- Preheat the oven to 350°F (175°C).
- On a baking sheet, toss 1/4 of the cauliflower florets with oil and season with salt.
- Roast in the oven until caramelized, approximately 25 minutes.
- In a medium saucepan, combine the remaining cauliflower florets, milk, and 1/2 teaspoon of salt over medium heat.
- Bring to a simmer, cover, and cook until the cauliflower is tender, about 20 to 25 minutes.
- Strain the cauliflower from the milk, reserving both the cauliflower and the liquid.
- Place the cauliflower in a blender, adding the remaining 1/2 teaspoon of salt and butter.
- Pour in half of the reserved milk.
- Secure the blender lid and blend until smooth.
- If the purée is too thick, add more of the reserved milk to reach your desired consistency.
- Season to taste.
- Serve the purée in a large bowl, garnished with the caramelized florets and chopped chives.
Notes
- If your purée is too thick, gradually add more of the reserved milk until you achieve your desired texture.
- For an extra depth of flavor, consider adding a clove of roasted garlic to the blender.
- For a professional touch, drizzle a bit of high-quality olive oil over the finished purée.