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Roasted Cauliflower Puree

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I think a good dish has many different textures: crunchy, creamy, chewy. This roasted cauliflower puree can be the creamy element to almost any dish. It is so smooth and creamy, it is nutty, and so incredibly delicious.  It would be a great side dish for any main – it can stand up to a full-flavored meat like lamb chops, but pairs just as nicely with a piece of chicken.

This puree is so good that I once ate this dish for three days straight. If that’s not saying enough, let me tell you more. Once, I made this as a side dish for some lamb chops. When Jared got up for seconds, I thought for sure he was getting some more chops – but no, he got more of this. Sometimes vegetables do beat out meat.

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Roasted Cauliflower Puree

This veggie side dish is the perfect pairing to any meal! It rivals the creaminess of mashed potatoes, but is a much healthier alternative. 

Ingredients

  • 1 2 lb head of cauliflower trimmed and cut into florets
  • 3 tbsp olive oil
  • Salt and peper to taste
  • 3 tbsp butter divided
  • 1/2 large yellow onion thinly sliced
  • 4 medium garlic cloves thinly slices
  • 1 cup heavy cream
  • 1 sprig thyme

Instructions

  • Preheat the oven to 500°F and adjust the oven rack to the middle position.
  • Line a baking sheet with parchment paper.
  • Place the cauliflower florets on the baking sheet and drizzle with olive oil, salt and pepper. Toss to coat.
  • Roast the cauliflower until it is very soft and browned on both sides - about 25 minutes. Halfway through the roasting process, flip the cauliflower over using a spatula. This will ensure even browning.
  • While the cauliflower is roasting, melt 2 tbsp of butter in a large saucepan over medium-high heat.
  • Add onion and garlic, stirring frequently. Cook until the onions are beginning to soften and are becoming golden - about 5 minutes.
  • Once the cauliflower is done roasting, add it to the onion and garlic. 
  • Add the cream and thyme sprig and bring to a simmer.
  • Once at a simmer, lower the heat to maintain the simmer. You do not want the cream to boil. Simmer until the cauliflower has softened - about 5 minutes.
  • Discard the thyme sprig and transfer the mixture to a blender. Add the remaining tbsp of butter.
  • Blend until it forms a very smooth puree. 

Notes

If the puree is too thick, you can add additional cream (or broth) to thin it out. Alternatively, if it is too thin, you can return the puree to the saucepan and cook over low heat to thicken the puree. 

 

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