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!
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- 1Toss 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).
- 2Sprinkle with salt to your taste. We use a creole salt or spice.
- 3Roast 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.
- 4Put 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.
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Nutritional Facts for Roasted Cauliflower and Garlic Puree
Serving Size: 1 (204 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 176.9
- Calories from Fat 96
- Total Fat 10.7 g
- Saturated Fat 1.7 g
- Cholesterol 2.8 mg
- Sodium 68.9 mg
- Total Carbohydrate 17.4 g
- Dietary Fiber 3.9 g
- Sugars 5.9 g
- Protein 5.3 g