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.
The main thing:
Other stuff:
Made by Véronique
Published at 2016-09-02, this recipe is for 6 people and takes 40 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 01-03-2021
View the original recipe via:
https://ohmydish.com/recipe/roasted-cauliflower-puree-vegan
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.
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.
