Foodie Friday: Roasted and Pureed Cauliflower

Roasted and Pureed Cauliflower

I have a confession. I love mashed potatoes.  They have been a favorite dish of mine ever since I was a little girl, and I'm pretty sure I'll always enjoy them.  It's probably the Midwestern part of me that's responsible for that.  When it comes to the holidays, mashed potatoes are also one of my favorite holiday foods, but last Christmas I decided to take a mashed potato detour.  Yes, this bona fide mashed potato lover skipped prepping the taters.  Instead, I opted for something different but with the same flair.  That option was Roasted and Pureed Cauliflower by the charismatic Food Network star, Guy Fieri.  I'd made this dish several times before, so I knew the fam liked it.  Plus, I wanted to make sure to prepare a balanced meal, which means lots of lovely nutrient-rich veggies!  If you're up for a mashed potato detour this Thanksgiving, then give this dish a shot.  It's simple, delicious, and could prove to be a new favorite for you, too.  Enjoy!

Roasted and Pureed Cauliflower

Adapted from: Guy Fieri, Guy's Big Bite, 2008 - www.foodnetwork.com   

{Print this recipe}
Ingredients:
2 heads cauliflower, core removed and cut into florets
1 tablespoon olive oil
4 cups 2% milk (I've also modified this recipe using coconut milk for my dairy sensitive son. It worked perfectly fine.)
1 teaspoon salt
1 tablespoon unsalted butter (I've also modified this recipe using Earth Balance Natural Spread for a dairy-free version.)
1/2 bunch chives, minced for garnish

Directions:
1.  Preheat oven to 350F.
2.  Place 1/4 of the florets in a single layer on a baking sheet, drizzle with oil, and season with salt.  Bake until caramelized, about 25 minutes.
3.  While the florets are baking, place the remaining cauliflower, milk, and half teaspoon of salt in a medium sauce pan over medium heat.  Bring the ingredients to a simmer, cover, and cook until the cauliflower is tender, about 20-25 minutes.
4.  Strain the cauliflower from the milk mixture, saving both the milk and cauliflower.
5.  Transfer the cauliflower to a blender.  Add a half teaspoon of salt and the butter to the blender.  Then add about 1/4 of the remaining milk to the blender.  Puree until smooth.  If the puree is too thick, add more milk for a thinner consistency.  Season to taste. Serve in a large bowl topped with the roasted cauliflower florets and chives.

Serves: 8
Nutritional Information:
Calories:  105   Carbohydrate:  14 g   Protein:  6 g   Fat:  4 g   Cholesterol:  7 mg   Fiber:  6 g   Sodium:  380 mg
Excellent source of: riboflavin, vitamin B6, folate, and vitamin C
Good source of:  thiamin, calcium, magnesium, potassium, and zinc
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