Roasted Cauliflower and Garlic Puree
Transform your side dish game with this luxurious Roasted Cauliflower and Garlic Purée—an irresistible blend of wholesome roasted cauliflower, sweet caramelized garlic, and velvety cream. Perfectly roasted to golden perfection, the cauliflower florets pair beautifully with nutty, mellow roasted garlic, all brought together with a touch of olive oil, butter, and heavy cream for an ultra-smooth, creamy texture. A sprinkle of fresh thyme adds a fragrant, herbaceous finish (optional but highly recommended). This easy yet elegant recipe makes a versatile accompaniment to roasted meats, grilled fish, or even as a flavorful spread for your favorite bread. Quick to prepare with just 10 minutes of prep, this 4-serving dish is roasted to perfection in under 40 minutes. SEO keywords: roasted cauliflower puree, creamy garlic cauliflower mash, vegetable side dish, easy roasted vegetable recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 head Cauliflower
- 1 whole bulb Garlic
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Heavy cream
- 2 tablespoons Unsalted butter
- 1 teaspoon Fresh thyme leaves (optional)
Instructions
Preheat your oven to 400°F (200°C).
Remove the leaves and stem from the cauliflower, then cut the head into evenly sized florets.
Cut the top off the garlic bulb to expose the cloves, leaving the bulb intact.
Place the cauliflower florets and the garlic bulb on a baking sheet. Drizzle with 2 tablespoons of olive oil, and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat the cauliflower and rub the garlic bulb with the oil.
Roast in the preheated oven for 30-35 minutes, stirring halfway through, until the cauliflower is golden brown and tender. The garlic should also be soft and browned.
Remove the baking sheet from the oven and allow the cauliflower and garlic to cool slightly.
Squeeze the roasted garlic cloves out of their skins into a blender or food processor. Add the roasted cauliflower.
Pour in 1 tablespoon of olive oil, 1/4 cup heavy cream, and 2 tablespoons unsalted butter. Blend until smooth and creamy.
Season the puree with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. If desired, stir in fresh thyme leaves for added flavor.
Serve immediately or keep warm until ready to enjoy as a side dish or versatile spread.
Nutrition Facts
Calories |
1063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.1 g | 113% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 3312 mg | 144% | |
| Total Carbohydrate | 55.8 g | 20% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 12.7 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 304 mg | 23% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 2228 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
