| Level: | Intermediate |
| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | 8 serving |
Ingredients
- 2 heads cauliflower, core removed, cut into florets
- 1 tablespoon olive oil
- 4 cups whole milk
- 1 teaspoon salt
- 1 tablespoon unsalted butter
- 1/2 bunch chives, minced for garnish
Instructions
- Preheat oven to 350 degrees F.
- On a sheet tray, spread 1/4 of the florets with the oil, season with salt and bake until caramelized, about 25 minutes. Meanwhile, combine remaining cauliflower, milk and half a 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. Strain cauliflower from milk mixture, reserving both. Transfer cauliflower to a blender. Add remaining 1/2 teaspoon of salt and butter to the blender. Add half of the reserved milk liquid. Secure top on blender and puree mixture until smooth. If mixture is too thick, thin by adding some of the remaining liquid. Season, to taste. Serve in a large serving bowl topped with caramelized florets and chives.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 136 |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 3 g |
| Sugar | 9 g |
| Protein | 6 g |
| Cholesterol | 16 mg |
| Sodium | 384 mg |
Reviews
I just made this and it is AWESOME! Smooth and creamy. I added 4 cloves of garlic to the boiling cauliflower. (I didn’t make roasted cauliflower to top the dish. ) It is my new favorite side dish. I bet it would be great with a couple of fried eggs on the side for breakfast.
Really smooth and creamy. I skipped the roasted topping of cauliflower and added some garlic herb butter.
Took the advice of prior reviewers and added some parmesan cheese and crumbled some crisp bacon on top…..delicious. I don’t think the roasted cauliflower adds that much to the dish and I won’t bother with that again. I cooked the cauliflower in almond milk, which worked very well, and didn’t need to add any liquid for a luciously smooth puree. I’m beginning to love this vegetable.
Made this dish for a dinner party and everyone loved it!!! great complement to chicken with 40 cloves of garlic.
That is really perfect dish. The pure gives a chance to try modification. I haven’t added neither cheese ( though it might be interesting) nor cream but some nutmeg and white pepper only.
A sort of problem it was to roast florets evenly, they tend to get black on the top no matter how precisely oiled.
Anyway five starts without a doubt
A sort of problem it was to roast florets evenly, they tend to get black on the top no matter how precisely oiled.
Anyway five starts without a doubt
This was amazing. I’ve seen this made on many of the cooking shows, and thought I would try it. It was so good and very easy. I used 2% milk because that’s what we buy and it came out great. Next time I’ll try fat free canned milk. Just wondering if I could freeze this?
I was looking for a recipe for mock mashed potatoes when I stumbled upon this. I halved the recipe since I live alone. Like many others, I added parmesan cheese then took it one step further and added a few slices of crispy bacon. These two ingredients made the dish. That’s the reason for the four star rating. As written, it’s four stars. Adding the cheese and bacon puts it over the top and into five star territory. I’m surprised this wasn’t part of Guy’s original recipe. Interestingly, some reviewers recommended not using the liquid to puree. I found that it was impossible to puree the cauliflower without the liquid. You just need to be very cautious with the amount you use. A definite repeat!
So good and so easy! I roasted garlic with my cauliflower and then added it to my puree. I found that my puree was too thin so I added a few small potatoes to the mixture and it turned out fantastic. Adding parmesan is also really tasty.
Enjoyed this very much. I enjoyed the roasted a little more than the puree but the Misses was just the opposite. Wish I had read the comments. Will definately try adding the parmesan to the puree next time.
Quite delicious! Added a little sour cream and Parmesan and it was even better. Be careful not to over blend them. Loved this better than the mashed potatoes that were served. Definitely don’t add the milk! Too runny.