Prep 5 mins
Cook 20 mins
We enjoy pureed cauliflower but have had difficulty getting the consistency right. Steaming and boiling the cauliflower causes it to pick up too much moisture and the result is a really horrid soupy mess. We solved the problem by roasting the cauliflower with some garlic instead of using a water based method. The texture is close to mashed potatoes, but much healthier. I've indicated that this will serve 4, but to be honest, when I do this, I double the recipe. We use a lot of garlic, but we love it roasted. If you don't like garlic, don't use as much!
- 1 head cauliflower, rinsed and separated into small florets
- 1 head garlic, separated and peeled
- 3 tablespoons olive oil
- salt, to taste
- butter (optional)
- 1⁄2 cup nonfat sour cream
- Toss the cauliflower florets and peeled garlic cloves in the olive oil until coated (I guess on the amount of olive oil, and probably use more than the specified amount).
- Sprinkle with salt to your taste. We use a creole salt or spice.
- Roast in oven at 375 degrees until the cauliflower is cooked and a fork pierces the stems easily. The timing will depend on how large you leave the cauliflower pieces, but it usually takes about 20 minutes. Don't let the cauliflower burn, but I think the slightly browned edges add character and flavor. The garlic should also be very soft by now.
- Put the roasted cauliflower with the garlic cloves into a food processor along with the butter (optional) and the sour cream. Pulse-puree until the mixture is smooth. Adjust seasonings as necessary and serve warm.