This Roasted Cauliflower Puree is rich and creamy and purely conforming. And for all of use watching our weight, it is keto friendly.
Now I’m not jumping on the whole keto diet, and I will never give up on my mashed potatoes. But this roasted cauliflower puree is to die for. The mouthfeel is wonderfully creamy, luscious, and light. Roasting the cauliflower brings out its natural sweetness and its deep, nutty undertones. And it is ridiculously easy to make!
Ingredients for Roasted Cauliflower Puree
- Cauliflower – well duhh.
- Olive oil, salt, and pepper to toss the cauliflower in before roasting.
- Unsalted butter. Using unsalted butter allows you to better control how much salt is in this dish and avoids the risk of the cauliflower becoming to salty.
- Heavy whipping cream. This adds a special richness to the cauliflower puree. You can always substitute half-and-half, milk, sour cream, or even chicken broth.
Variations and Add-Ins
- Fresh herbs
- Caramelized onions, shallots, or leeks
- Roasted garlic
- Any of your favorite cheeses
How to make Roasted Cauliflower Puree
1. Toss the cauliflower in olive oil, salt and pepper and lay in an even layer in a sheet pan.
2. Roast at 450 for about 20 minutes until tender. While the cauliflower is roasting, warm and cream and melt the butter in it.
3. Put the roasted cauliflower in a blender. You can also use an immersion blender or even a food processor. Add half of the cream/butter mixture and start blending. Continue adding mixture until it’s reached your desired consistency.
What to serve with Roasted Cauliflower Puree?
Wondering what to serve the cauliflower puree with? Well, just about anything you want. Honestly, I could eat it all by its self. Try it with:
- Sheet Pan Chicken with Roasted Grapes
- Prosciutto Wrapped Stuffed Pork Tenderloin
- Salisbury Steak with Mushroom and Onion Gravy
- Baked Split Chicken Breasts
If you love it, leave a comment below. I would love to hear from you and this would help me with future recipes!
Contact me if you would like to see any of your childhood favorites updated or reinvented.
Roasted Cauliflower Puree Recipe
Equipment
- Sheet pan
- Blender
Ingredients
- 1 medium head cauliflower cut into floretts
- 3 tbsp olive oil
- Kosher salt and fresh ground pepper
- 3 tbsp unsalted butter
- 3 tbsp heavy cream
Instructions
- Preheat oven to 450 degrees.
- Place cauliflower florets on a large baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss well to coat.
- Roast 20 minutes or until the cauliflower is tender.
- While the cauliflower is roasted, heat heavy cream and melt butter in it.
- Transfer cauliflower to a blender (or food processor). Add the heavy cream and butter mixture 1 tablespoon at a time blending until desired consistency that suits your preference. Since cauliflower heads range in size, you might not need to use all of the heavy cream and butter mixture.
