Roasted cauliflower puree (vegan)

Lovely side dish and a great use to add flavor to your regular cauliflower. This amazing roasted cauliflower puree (vegan) is ready in 40 minutes.

40 minutes 6 people Side dishes
Roasted cauliflower puree (vegan)


(✓ Tip: click to check off)

  • 1/2 head of cauliflower
  • 1 shallot
  • 1 large garlic clove
  • 400 ml rice milk
  • olive oil
  • ground nutmeg, pepper and salt to taste
Roasted cauliflower puree (vegan) ingredients
↑ click on the photo to enlarge

Kitchen equipment

(✓ Tip: click to check off)

  • oven
  • oven tray lined with parchment paper
  • blender or foodprocessor


40 minutes 6 people Side dishes

View the original recipe via:

Preparation -- 10 minutes

PRE-HEAT the oven to 175 degrees celsius or 350 degrees Fahrenheit. CHOP the cauliflower into small pieces. There's no need to chop them into beautiful florets, but make sure they are equal in size so they will cook evenly.

PEEL and roughly chop the shallot and garlic clove. DIVIDE the shallot, garlic and cauliflower over an oven tray and drizzle with olive oil, pepper and salt. 

Roasted cauliflower puree (vegan)
Roasted cauliflower puree (vegan)

Finishing the roasted cauliflower puree (vegan) -- 30 minutes

ROAST the cauliflower in the oven for about 20 to 30 minutes, depending on the size of the cauliflower pieces. Make sure they stay as light in color as possible. BLEND the cauliflower until smooth.

Probably your blender won't run with only dry ingredients, so also add some of the rice milk to the blender. COMBINE until smooth and season with ground nutmeg, pepper and salt.

Serve this amazing cauliflower puree as a side dish for almost any main course.

What do you think of this recipe?
0 votes

Did you make this recipe or are you planning to?
Mention @ohmydish, tag #ohmydish on Instagram or save this recipe!