Name: Roasted Cauliflower Puree
Ingredients: 1 head cauliflower (about 2 pounds), well rinsed and chopped; 1 tablespoon olive oil; Pinch of salt and pepper; 2 tablespoons butter; 2 medium shallots, chopped; 1 clove garlic, crushed; 1 cup low-sodium chicken broth, or vegetable broth; Additional salt and pepper to taste; Optional: ½ cup cream or half-and-half, ¼ cup toasted pumpkin seeds

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How this works

Roasted Cauliflower Puree

Save yourself time—and calories—by swapping potatoes for cauliflower.

Course: Side Dish

Keyword: cauliflower, pumpkin seeds, puree, roasted cauliflower

Calories: 122kcal

Ingredients

1 head cauliflower (about 2 pounds), well rinsed and chopped
1 tablespoon olive oil
Pinch of salt and pepper
2 tablespoons butter
2 medium shallots, chopped
1 clove garlic, crushed
1 cup low-sodium chicken broth, or vegetable broth
Additional salt and pepper to taste
Optional: ½ cup cream or half-and-half, ¼ cup toasted pumpkin seeds

Instructions

Preheat oven to 375°. Toss cauliflower with olive oil and season with salt and pepper. Place into baking dish or on cookie sheet. Roast approximately 40 minutes, uncovered.
While the cauliflower is roasting, melt butter in a medium saucepan over medium heat. Add shallots and garlic and stir until shallots become translucent, being careful not to burn or brown either the shallots or the garlic. Add broth and bring to a simmer.
Place all ingredients, including broth (a few tablespoons at a time), into a food processor or high-speed blender and blend until smooth. Season with salt and pepper as desired. For additional rich flavor, stir in cream. Garnish with toasted pumpkin seeds.

Nutrition

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