Roasted Garlic Cauliflower Purée

9 Apr


I must be reverting to some sort of baby food phase, because lately I’ve been really into puréed veggies. I think it’s the idea of eating familiar foods in unfamiliar ways. Either way you look at it, this cauliflower purée recipe isn’t the most innovative recipe I’ve created, but it serves an excellent purpose as an easy and mild-tasting accompaniment to robust dishes (which you’ll see in a couple upcoming recipes!).

It’s unsurprising that cauliflower is a close relative to broccoli, but until recently I wasn’t aware that it is from the same family (Brassica oleracea) as cabbage, brussels sprouts, kale, and collard greens. It was first brought to mainstream attention by some French cookbooks in the 17th century, although the plant itself originally came from Genoa, Italy.


Serves four

1 head cauliflower, washed
1 head garlic, roasted (see note below)
4 tbsp unsalted butter
1 cup chicken broth
1/2 tsp each salt and pepper
1/4 tsp each fresh rosemary and thyme, minced

This is a relatively quick recipe, except for roasting the garlic, which takes about 45 minutes. To do so, pre-heat your oven to 350 degrees, cut the first 1/5 off the head of garlic, drizzle with about 1 tsp olive oil, then loosely wrap in tin foil. Bake for 45 minutes or the cloves start to turn light brown and translucent. Let the garlic cool for a few minutes then grasp the bottom of the head of garlic and squeeze the garlic through the openings you cut earlier. Here is a quick video if my instructions don’t make sense.

If you don’t have the time to roast the garlic, you can still make a pretty tasty purée without it – simply omit the roasted garlic and you’ll be ready to eat in about 15 minutes!

Coarsely chop your cauliflower and place in a pot. Pour the chicken broth in with it. Bring to a boil on high heat, then cover and reduce the head to med/low.

Steam the cauliflower until soft, about 10-15 minutes.

Strain the cauliflower, retaining the chicken broth you used to steam it.

In a food processor, combine the cauliflower with the remaining ingredients, minus the chicken broth.

Process the cauliflower until smooth, adding some of the retained chicken broth if needed, until smooth. You may need to scrape down the sides of the processor to make sure everything gets evenly mushed.

Generally, a purée is thinner in consistency than mashed potatoes or mashed cauliflower, but it’s up to you how thick you’d like it – just keep adding chicken broth until you’re happy with the consistency. Serve immediately, or chill for later.

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15 Responses to “Roasted Garlic Cauliflower Purée”

  1. northwestchefs April 9, 2013 at 11:05 am #

    Great post! Thanks for sharing with me.
    You have a great site!

  2. Alisha April 9, 2013 at 12:34 pm #

    I have made this before and it is great!!! I do about 4 heads of garlic and a lot of olive oil about 3/4 – 1cup. I add the garlic oil in when I blend it (haven’t tried broth but will) and keep some for future cooking. Makes for yummy eggs ;-)

  3. Alex Boake April 11, 2013 at 11:54 pm #

    Nice! I like your use of the chicken broth to add extra nutrients,

  4. Pamela @ Brooklyn Farm Girl April 12, 2013 at 9:59 pm #

    Thanks for sharing this recipe. I never thought of making a puree out of cauliflower. I would love to try this with some broccoli too, maybe even poured over a pasta.

  5. zorkkanna April 15, 2013 at 4:15 am #

    Have you made this with frozen cauliflower? The recipe looks delicious, but fresh cauliflower is very expensive (and not-so-very fresh) where I live.

    • Russ Crandall (thedomesticman.com) April 15, 2013 at 4:00 pm #

      I think it would work fine with frozen cauliflower. I would maybe wrap it in a cheese cloth and squeeze some of the liquid out before pureeing, since frozen cauliflower always seems to become waterlogged…you can always add the liquid back in while pureeing :)

  6. English Rose April 20, 2013 at 5:39 am #

    I make this but add a small parsnip cut up to the cauliflower and use extra virgin oil when I blend it. The parsnip add another depth but careful ou don’t use too large a one as it can overpower.

  7. www September 10, 2013 at 5:11 am #

    When I initially commented I clicked the
    “Notify me when new comments are added” checkbox and now each time a comment
    is added I get four emails with the same comment. Is there any
    way you can remove me from that service? Cheers!

    • Russ Crandall September 10, 2013 at 7:57 am #

      When you get an email telling you that there’s a new comment, there is an option to “manage your subscriptions” at the bottom of that email.

  8. Michelle January 10, 2014 at 11:24 am #

    What dishes do you recommend for this pureé? I was thinking of drizzling it over fish but would love to know some other great options. TIA!

Trackbacks/Pingbacks

  1. Roasted Garlic Cauliflower Purée | Paleo Digest - April 9, 2013

    [...] Domestic Man / Posted on: April 09, 2013 The Domestic Man – I must be reverting to some sort of baby food phase, because lately I’ve been really [...]

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    [...] a little finesse and patience. To fill out the dish, I wanted to add something hearty and filling (cauliflower purée), something sweet (a pear reduction sauce), and a firm texture to make sure the dish didn’t [...]

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