This pureed cauliflower with roasted garlic is so good, and I am telling you, you could serve this, and your guests would swear it’s creamy mashed potatoes. It’s so good! Of course, you can adjust the ingredients to make it completely vegan and super low cal. For instance, use Almond Milk in place of the stock and butter. It’s very adaptable and surprisingly delicious. I’m happy to say this gets a big Loon Approval!
Pureed Cauliflower with Roasted Garlic
Prep time
Cook time
Total time
Pureed cauliflower with roasted garlic is absolutely incredible. Serve this and you're guests will swear that it's the best mashed potatoes they've ever had! So good!
Author: Kris Longwell
Recipe type: Side dish
Cuisine: Side dish
Serves: 6
Ingredients
- 1 head of garlic, cut the end off
- 1 tablespoon of olive oil
- 2 heads of cauliflower, florets chopped
- ½ stick (4 tablespoons) of unsalted butter
- 1 cup of chicken stock
- 1 cup of Parmesan cheese
- 1 tablespoon of Kosher salt
- 1 teaspoon of ground black pepper
- Dash of cayenne
- 1 tablespoon of chives, chopped
Instructions
- Pre-heat oven to 350 F.
- Place garlic in foil and drizzle oil over the top. Wrap completely in foil and place in pre-heated oven. Cook for 1 hour.
- Meanwhile, steam the chopped cauliflower for about 30 minutes.
- Let cook garlic cool for a few minutes, then squeeze the roasted garlic out of the skin into the bowl of a food processor.
- Add the steamed cauliflower, butter, stock, Parmesan cheese, salt and pepper to the food processor. Puree for about 45 seconds.
- Taste, and adjust seasonings.
- Add the pureed cauliflower to serving dish and garnish with a slice of butter and chopped chives.
- Enjoy!
