We’ve been swimming in cauliflower the past few weeks from our CSA box deliveries and this Easy Roast Cauliflower Puree with Garlic and Shallot has helped a ton. It’s been the perfect side dish for a number of stews and sauces. Because we had 8 heads of cauliflower to cook through, this puree has been a game changer.
It’s a flavor filled side dish that’s perfect for winter weeknight dinners. Scroll down to see how we make it and don’t forget to pin or print the recipe card today!
What You’ll Love About This Roast Cauliflower Puree
Cauliflower purée is a wonderful low-carb option for a side dish that mimics mashed potatoes or even polenta. When it’s in abundance during the winter months, this is a side we’ll turn to time and again. You’ll love the depth of flavor from the roast shallots and garlic, too, which add a slightly sweet caramelization to our roast cauliflower.
Ingredients for the Roast Cauliflower Puree
We don’t need a long list of ingredients to make this delicious side dish with amazing flavor. Here’s what we’ll need:
- 1 head of cauliflower about 1 to 2 pounds
- 6 cloves of garlic peeled and kept whole
- 2 small shallots about 3 inches in length peeled and quartered
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons extra virgin olive oil
- 1 to 2 cups stock of choice vegetable, beef, or chicken stock
When it comes to the stock of your choice, use what you like best. The stock or broth is what helps to craft the slightly creamy texture of our vegetable puree. Start with 1 cup and build up to 2 cups until you get the desired consistency.
How to Make the Roast Cauliflower Puree
With just a few minutes of prep and most of the cook time hands off, this creamy mashed cauliflower recipe is easy to pull together. Here’s how we make it:
- Preheat oven to 375 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper or foil.
- Cut cauliflower into florets and place on prepared baking sheet in a single layer. Season with kosher salt, ground black pepper, and olive oil. Add the garlic and shallots. Gently combine seasonings and aromatics together with the cauliflower until everything is well coated.
- Roast for about 20 to 30 minutes until cauliflower is knife tender and the edges begin to brown and caramelize.
- Remove from oven and allow to cool slightly for 5 minutes. Spoon the roasted vegetables into the base of a high-powered blender or food processor. Pulse to begin to break up the roast cauliflower, shallots, and garlic. Then, with the machine running, gently pour in the vegetable or chicken broth slowly in a steady stream. Blend or process until the cauliflower mixture is smooth. Taste and adjust seasoning as desired.
- Spoon the roast cauliflower puree into a serving bowl. Serve immediately.
What to Serve with Roast Cauliflower Puree
When it comes to this Roast Cauliflower Puree, I treat is as a low-carb side dish in lieu of my favorite mashed potatoes recipe. That said, I love this with lamb ragu or a hearty turkey bolognese for an easy winter weeknight dinner that oozes cozy comfort.
Roast Cauliflower Puree
Ingredients
- 1 head of cauliflower about 1 to 2 pounds
- 6 cloves of garlic peeled and kept whole
- 2 small shallots about 3 inches in length peeled and quartered
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons extra virgin olive oil
- 1 to 2 cups stock of choice vegetable, beef, or chicken stock
Instructions
- Preheat oven to 375 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper or foil.
- Cut cauliflower into florets and place on prepared baking sheet in a single layer. Season with kosher salt, ground black pepper, and olive oil. Add the garlic and shallots. Gently combine seasonings and aromatics together with the cauliflower until everything is well coated.
- Roast for about 20 to 30 minutes until cauliflower is knife tender and the edges begin to brown and caramelize.
- Remove from oven and allow to cool slightly for 5 minutes. Spoon the roasted vegetables into the base of a high-powered blender or food processor. Pulse to begin to break up the roast cauliflower, shallots, and garlic. Then, with the machine running, gently pour in the vegetable or chicken stock slowly in a steady stream. Blend or process until the cauliflower mixture is smooth. Taste and adjust seasoning as desired.
- Spoon the roast cauliflower puree into a serving bowl. Serve immediately.
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