Roasted Cauliflower

Roasted and Pureed Cauliflower - Finding Joy in My Kitchen


2 heads of cauliflower, or 2 frozen bags of florets

1 tsp. olive oil

4 C milk

1 tsp. salt, divided

1 T butter

chives, to taste


Start by tossing about 1 C of cauliflower florets in olive oil to coat.


Place under a broiler and roast the cauliflower until browned and slightly caramelized ... about 20 minutes.


Meanwhile, bring remaining florets to a boil in the milk. Add 1/2 tsp. salt. Stir occasionally as the milk boils.


Reduce heat, cover and simmer for about 20 minutes until the florets get tender. Make sure to stir frequently during the cooking process so the milk does not scold.


When tender, drain the cauliflower; reserve the milk in a bowl/measuring cup.


Place the florets in a blender.


Add the butter, and remaining salt. Puree -- adding reserved milk to create a potato-like consistency.


Top with roasted cauliflower.


And garnish with chives.


Recipe from Guy Fieri