After Thanksgiving I go into an undeniable turkey and carb coma. Between potatoes, biscuits, meat, and pie, it’s all a little overwhelming. Cauliflower puree is a great way to lighten up the leftovers. It goes great with all of the normal Thanksgiving day foods while adding in a dose of veggies that’ll make you feel decidedly less guilty the next day.
Cauliflower Purée (serves 4)
- 1 head of cauliflower
- 1/2 cup cream or whole milk
- 1 tbsp butter
- olive oil
- Preheat oven to 400 degrees F
- Rinse cauliflower, trim the stalk, and slice vertically into 1″-1.5″ slices.
- Arrange slices on a parchment paper-lined baking sheet. Drizzle generously with olive oil and season with salt and pepper.
- Roast for 10-12 minutes or until well browned on the side that is down. Flip with tongs.
- Roast for an additional 10-12 minutes or until browned on both sides and soft.
- Transfer cooked cauliflower to the bowl of a food processor fitted with a metal blade.
- Add butter and blend cauliflower in food processor while slowly streaming the cream into the mixture until it reaches your desired thickness.
- Continue pulsing until smooth and season to taste.
*Can be made ahead and reheated at 10 second intervals in the microwave.