Roasted Cauliflower & Garlic Puree

This dish was SO DIFFICULT that I’m not sure why anyone would ever bother doing it. Ha ha ha – just kidding. It was SO EASY that I need to do it more often.

This time I did want the richness from butter and cream so rather than omitting and using coconut milk, I just used them. Well, I used half & half.

1 Head Cauliflower
6 Cloves Garlic
1/2 Cup Half & Half
1 Tbsp Butter
Olive Oil – enough to coat vegetables well.
Salt & Pepper

Preheat the oven to 350 degrees.

I lined a pan with foil to make clean up easier.

Pull apart the cauliflower and peel a few cloves of garlic.
Arrange in a pan in a single layer.
Cauliflower 1
Coat well with olive oil and season with salt & pepper.
Cauliflower 2
Pop the pan into the oven.

Give it about 20 minutes. Check and stir.
Cauliflower 3
Give it another 10 to 15 minutes and it’s done. Poke a few pieces with fork or knife to check “tenderness”.
Cauliflower 4
Transfer about 1/2 of the cauliflower and garlic to a blender and add 1/2 of the half & half. Blend.

cauliflower 5
Add the remaining cauliflower and garlic and start the blender. Stream in the remaining half & half (adjust amount as needed) and blend until desired consistency.
cauliflower 6
Taste and add a little salt & pepper if needed.


Now decide how you want to eat it. 🙂 (It is SO GOOD!)

I served it with braised short ribs.
Short Ribs 8.2014