However, I was pleasantly surprised by this lovely "mashed" cauliflower. It really does resemble mashed potatoes (or possibly baby food of the gourmet variety) except that it tastes like cauliflower, which I think is a good thing. And I loved the addition of roasted cauliflower florets on top of the puree. It added a delightful texture and caramelized taste to something that could have been very boring but wasn't.
Roasted and Pureed Cauliflower
Recipe adapted from www.foodnetwork.com
Pictures by Caroline
1 head cauliflower, core removed, cut into florets
1 tablespoon olive oil
2 cups milk (whole is better, but use whatever)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon butter
- Preheat oven to 350 degrees F. On a cookie sheet, spread 1/4 of the florets with the oil, season with salt and pepper, and bake until tender, about 25 minutes.
- Meanwhile, combine remaining cauliflower, milk, and 1/4 teaspoon of salt in a medium saucepan over medium heat. Bring mixture to a simmer, cover, and cook until cauliflower is tender, about 20 to 25 minutes.
- Spoon cauliflower into a blender. Add remaining salt, butter, and 1/4 cup of the milk. Puree mixture until smooth. If mixture is too thick, add some of the remaining milk.
- Season with salt and pepper, to taste. Serve topped with roasted cauliflower florets.