I've been on a roasted vegetable kick lately (see guide to roasting vegetables, yum!). I've made so much roasted broccoli in the past few weeks, it's a wonder DH has not said "enough already!". So in order to hide the fact we'd be having more roasted veggies the other night for dinner, I decided to serve up a puree instead. Actually I was intending to make a roasted cauliflower soup, but I thought cauliflower might make an interesting substitution for potatoes. And boy am I glad I tried it - it was so good - mellow and sublime, it didn't taste like cauliflower at all. DH said it was better than mashed potatoes, which is saying a lot. We enjoyed it so much that I can't wait to make more...maybe for Thanksgiving!
6 large cloves garlic, or 1/2 head of garlic
1 large head cauliflower
olive oil, salt, pepper
1 tbsp. olive oil, plus more to taste
1 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
chicken broth or water or vegetable broth
pinch smoked paprika
Preheat oven to 375 degrees. Cut the tips off each clove of garlic. Place in an oven-safe bowl, cut tops up, and drizzle with a little olive oil. Roast about 30 minutes or until fragrant and soft. Remove from oven and set aside to cool while you roast the cauliflower.
While the garlic is roasting, rinse cauliflower and cut into florets of equal size. Pat dry with a paper towel. Toss the cauliflower with a little olive oil, salt and pepper and spread on a baking sheet smeared with olive oil. After the garlic is done roasting, increase the oven temperature to 425 degrees. Roast the cauliflower about 25 minutes, or until soft and lightly browned, stirring halfway through cooking. Remove from the oven.
Place the cauliflower florets into a food processor. Squeeze the garlic out of its cloves into the food processor. Add olive oil, lemon juice, salt and pepper. Turn on the food processor and while it's running, add a little bit of chicken broth, vegetable broth or water (or more olive oil for a richer taste) until the mixture is smooth. Adjust lemon juice, salt and pepper to taste. The mixture should be thick and not runny, able to hold its shape on a plate. Turn the puree into a serving dish and dust with a little smoked paprika. Serve warm.