- 1/2 head of cauliflower
- 1 shallot
- 1 large garlic clove
- 400 ml rice milk
- olive oil
- ground nutmeg, pepper and salt to taste
Kitchen equipment needed
- oven tray lined with parchment paper
- blender or foodprocessor
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.
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.